Final answer:
Non-ground meats, seafood, and eggs should be cooked to an internal temperature of 165°F (74°C) to ensure food safety and prevent foodborne illnesses.
Step-by-step explanation:
Non-ground meats, seafood, and eggs consumed right away should be cooked to a safe minimum internal temperature to ensure that any bacteria present are destroyed. According to the guidelines for food safety, these foods should generally be cooked to an internal temperature of 145°F (63°C) for whole cuts of meat, with a rest time of 3 minutes, and 165°F (74°C) for all poultry and combinations of foods that are stuffed, including non-ground meats, seafood, and eggs. Therefore, the correct answer to the student's question is b) 165°F (74°C).
It's essential to use a food thermometer to ensure that foods reach these temperatures, as failure to do so can result in foodborne illnesses due to microbial growth. Bacteria thrive in temperatures between 40°F and 140°F (4°C and 60°C), known as the 'danger zone', and foods should not be left out for more than two hours within this range.