FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The correct food safety internal temperature of fish (seafood) is:
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145
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155
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165
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None of the above
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Explanation:
Detailed explanation-1: -Proper cooking of raw seafood to an internal temperature of at least 145°F for at least 15 seconds will significantly reduce or eliminate any bacterial, viral or parasitic organisms that may be present. Bacteria in food may cause illness in humans by infection or intoxication.
Detailed explanation-2: -Minimum internal temperature of 145℉ (63℃) for 15 seconds applies to: Seafood-including fish, shellfish, and crustaceans. Steaks/chops of pork, beef, veal, and lamb. Eggs that will be served immediately.
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