Which of the following food items should be cooked to a minimum temperature of 145°F (63°C)?

The minimum cooking temperature of 145°F (63°C) is specifically set for certain types of food to ensure that any harmful bacteria are killed, reducing the risk of foodborne illness. In the context of this question, when we refer to pork and beef, we're focusing on whole cuts of meat which should indeed be cooked to a minimum of 145°F. This ensures that the meat is safe to eat while maintaining proper texture and flavor.

Pork, when cooked to 145°F, can still retain its juiciness and tenderness, while beef (excluding ground beef) also benefits from this temperature allowing it to remain medium-rare to medium. This temperature guideline differs from that of poultry and ground meats, which require higher cooking temperatures for safety, as they have a higher risk of contamination. Poultry must be cooked to a higher minimum temperature of 165°F (74°C), and ground meats such as ground beef or pork should reach 160°F (71°C). Fish is typically cooked to a minimum of 145°F but is often considered safe to eat at this temperature due to its unique fat composition and general lack of harmful bacteria when sourced from reputable suppliers.

This understanding is critical in food safety management to ensure that all food items are cooked