What is the ideal internal temperature for seafood to be safe for consumption?

The ideal internal temperature for seafood to be safe for consumption is 145°F. Cooking seafood to this temperature is essential as it effectively kills harmful bacteria and parasites that can pose health risks. At 145°F, fish should become opaque and separate easily with a fork, indicating it has reached a safe state. This temperature guideline is established by food safety authorities to ensure that seafood, which can harbor various pathogens, is cooked sufficiently to eliminate these risks.

Temperatures higher than 145°F, such as those representing the other choices, may be appropriate for other types of foods but are not specifically necessary for seafood. For example, cooking to 160°F or above could lead to overcooking, resulting in a loss of flavor and texture. Thus, while higher temperatures could theoretically ensure safety, they are not required for seafood, making 145°F the optimal choice for both safety and quality.