Which foods must be cooked to a minimum temperature of 165°F for at least 15 seconds?

Cooking foods to a minimum temperature of 165°F for at least 15 seconds is a critical safety measure designed to ensure that harmful pathogens are effectively destroyed, thereby preventing foodborne illnesses. This temperature is particularly important for poultry, which includes chicken and turkey, as well as stuffed meats, stuffing, and casseroles. These foods are associated with a higher risk of carrying bacteria such as Salmonella and Campylobacter, which can cause severe illness if not properly cooked.

Poultry must reach this temperature to guarantee that the internal heat has penetrated enough to eliminate pathogens. Stuffed items are at risk because the stuffing can trap bacteria within the food. Casseroles often combine various ingredients that may include meat and require thorough cooking to ensure uniform temperature throughout the dish.

In contrast, vegetables and grains typically require lower cooking temperatures because they are less likely to contain pathogenic bacteria. Fish and seafood generally have their own safe cooking temperatures, which are lower than those for poultry. Fruits and dairy products do not usually require cooking, as they are typically consumed raw or pasteurized. Thus, the items included in the correct choice represent those that specifically require the higher cooking temperature to ensure food safety.