At what minimum internal temperature should raw seafood be cooked to avoid food safety risks?

Cooking raw seafood to a minimum internal temperature of 145°F is crucial for ensuring food safety. This temperature is effective in destroying harmful pathogens such as bacteria, viruses, and parasites that may be present in the seafood. Cooking seafood to this temperature not only helps eliminate health risks but also ensures that the product retains its quality and texture.

At 145°F, seafood such as fish, shellfish, and shrimp reach a level of doneness that is both safe to consume and enjoyable, as it ensures a proper cooking process that enhances flavor without compromising safety. Keeping food safety guidelines in mind is essential in catering environments to prevent foodborne illnesses.