Cooking fish can be uncertain due to subjective signs of doneness like color and texture. Using a thermometer to confirm that fish has reached an internal temperature of 145°F is the most reliable method to ensure safety. This practice not only eliminates harmful pathogens but also provides peace of mind about food safety. Additionally, awareness of spoilage signs, such as foul odors and textural changes, is crucial for preventing food poisoning, especially when storing fish, which should be consumed within three days of refrigeration.
When properly cooked, a thermometer should show 145 degrees Fahrenheit. At this temperature, any harmful pathogens in fish are eliminated.
Spoiled goods and improper storage are other common culprits of food poisoning, alongside mismatched cooking temperatures.
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