What is the appropriate cooking temperature to eliminate parasites in fish?

Cooking fish to an internal temperature of 145°F is effective in eliminating parasites, such as those that can be found in various types of seafood. This temperature is recommended by health authorities, including the FDA, to ensure food safety. Cooking fish to this temperature not only kills harmful bacteria but also inactivates parasites, making the fish safe for consumption.

For context, while other temperatures listed may also serve specific purposes in cooking or provide safe zones for different types of food, 145°F is the specific threshold established for fish. Cooking at lower temperatures, like 135°F or even higher temperatures like 165°F, may serve other culinary practices but are not specifically targeted for parasites in fish as per the guidelines established for food safety. This clarity is crucial for anyone handling food in order to ensure proper food safety measures are adhered to.