Which of the following does not require a minimum safe cooking temperature of 165 F for 15 seconds?

Ostrich meat does not require a minimum safe cooking temperature of 165°F for 15 seconds because it is classified similar to beef, pork, lamb, and veal, which have a safe cooking temperature of 145°F. This means that while certain poultry products or specific types of processed meats may require the higher temperature of 165°F, ostrich meat falls within the guidelines established for red meats. Each type of food has specific temperature standards based on factors including bacterial survival and the risk of foodborne illness, which is why it's important to understand these distinctions when handling various proteins.

On the other hand, microwaved-cooked foods, hot turkey sausage, and meat-stuffed pasta do require temperatures of 165°F to ensure that they are safe to consume. Micro-waved foods can sometimes heat unevenly, necessitating the higher temperature to guarantee that any potential pathogens are effectively eliminated. Hot turkey sausage, being poultry, needs to reach that higher temperature as well. Similarly, meat-stuffed pasta that contains any kind of meat must reach 165°F internally to minimize the risk of foodborne illnesses.