Which food is safe to eat if it is cooked to a minimum internal temperature of 145°F for 15 seconds?

Cooking fish to a minimum internal temperature of 145°F for 15 seconds ensures that harmful pathogens are effectively killed, making it safe to eat. This temperature effectively eliminates bacteria and parasites that may be present in fish, which is particularly important given that seafood can harbor various microorganisms.

The other options require different minimum cooking temperatures to ensure safety. For example, roast chicken and stuffed pork sausage need to be cooked to a higher internal temperature to be safe for consumption; chicken must reach 165°F to fully ensure that any potential contaminants, such as Salmonella, are destroyed. Similarly, meatloaf, often made from ground meat, must also reach at least 160°F to guarantee safety. Understanding the specific temperature requirements for different types of food is crucial for food safety practices.