Which foods should be cooked to a minimum temperature of 145°F?

Cooking whole muscle meats and seafood to a minimum temperature of 145°F is essential for ensuring food safety and reducing the risk of foodborne illnesses. This temperature is sufficient to kill harmful bacteria that can be present in these types of foods. For whole muscle meats, this applies to items like beef steaks, pork chops, and lamb, while for seafood, it consists of fish fillets and shellfish.

Understanding the importance of cooking these foods to the right temperature helps maintain food safety standards and protects consumers from potential pathogens that could lead to health issues. The other options refer to different food categories that require different minimum cooking temperatures. Poultry and stuffed foods, for instance, require a higher temperature to ensure all harmful bacteria are eliminated, while fruits, vegetables, and raw shell eggs have specific guidelines that differ from whole muscle meats and seafood.