What is the minimum safe cooking temperature for fish?

The minimum safe cooking temperature for fish is 145°F for 15 seconds. Cooking fish to this temperature is crucial to ensure that harmful bacteria and parasites are effectively killed, reducing the risk of foodborne illnesses. Fish is particularly susceptible to various pathogens, so achieving this temperature helps to protect consumers by ensuring the protein is safe to eat.

Cooking fish at a lower temperature, such as 135°F, may not provide sufficient heat to eliminate all potential pathogens, while temperatures of 155°F and 165°F are typically reserved for other types of meat, like ground beef and poultry respectively, which require higher temperatures due to the nature of the pathogens commonly associated with them. Understanding these specific temperature requirements is essential for maintaining food safety standards in food preparation.