What is the minimum cooking temperature for fish, eggs, and pork?

The minimum cooking temperature for fish, eggs, and pork is set at 145°F to ensure food safety. Cooking these foods to this temperature effectively kills harmful bacteria and pathogens that can cause foodborne illnesses.

For fish, reaching 145°F guarantees that it is cooked thoroughly, improving both safety and the quality of the texture. Similarly, when cooking pork, this temperature ensures the meat is sufficiently heated to eliminate risks associated with parasites such as Trichinella, as well as bacteria that can be present in pork products.

Eggs, when cooked to this temperature, not only ensure safety by killing any potential Salmonella bacteria but also result in a desirable consistency for various culinary applications.

In culinary practices and food safety guidelines, using the correct minimum internal temperatures is crucial to maintaining food safety standards and preventing health issues related to undercooked foods.