Final answer:
Shellfish and crustaceans should be cooked to an internal temperature of 73.9-76.7 °C (165-170 °F) to kill harmful bacteria and ensure food safety.
Step-by-step explanation:
Shellfish and crustaceans should be cooked to a safe minimum internal temperature to reduce the risk of foodborne illnesses. According to food safety guidelines, shellfish should reach an internal temperature of 73.9-76.7 °C (165-170 °F) to ensure that harmful bacteria and pathogens are killed. This includes popular crustaceans such as shrimp, lobsters, crabs, and crayfish. A food thermometer can be used to verify that the correct internal temperature has been reached during cooking.
Shellfish and crustaceans should be cooked to a minimum internal temperature of 73.9-76.7 °C (165-170 °F). This temperature is important to ensure that any potential bacteria, such as C. botulinum or A. astaci, are killed, reducing the risk of foodborne illness. It is recommended to use a food thermometer to accurately measure the internal temperature of shellfish and crustaceans before consumption.