What is the proper internal temperature for seafood cooked for safety?

The proper internal temperature for seafood cooked for safety is 145°F. At this temperature, harmful bacteria and parasites that may be present in seafood are effectively killed, making the food safe for consumption. Seafood, which includes fish, shrimp, crab, and other similar items, has specific temperature requirements to ensure that it is not only safe to eat but also maintains its quality and texture. Cooking seafood to 145°F ensures that it is opaque and separates easily with a fork, which are indicators of doneness that correspond with the elimination of foodborne pathogens. This guideline helps prevent foodborne illnesses related to consuming undercooked seafood.