What internal temperature should ground meats or seafood be cooked to?

Ground meats and seafood should be cooked to an internal temperature of 155 degrees F for a minimum of 15 seconds to ensure that harmful bacteria and pathogens are effectively killed. This temperature is specifically recommended because ground meats, due to the grinding process, have a higher risk of contamination as bacteria can be mixed throughout the product.

Cooking to this temperature for the specified duration allows for sufficient heat penetration to eliminate any potential foodborne pathogens, thus reducing the risk of foodborne illnesses associated with undercooked proteins. Following this guideline is crucial for maintaining food safety in food preparation and serving settings.