True or False: Fish cooked in a microwave must be cooked to a minimum internal temperature of 145°F (63°C).

Cooking fish in a microwave requires it to reach a minimum internal temperature of 145°F (63°C) to ensure that it is safe for consumption. This temperature is essential for killing harmful bacteria and parasites that can be present in fish, contributing to foodborne illnesses. The United States Food and Drug Administration (FDA) sets this standard for many types of seafood to guarantee safety, regardless of the cooking method, including microwave cooking. Therefore, it is important to verify that the internal temperature reaches this level to ensure that the fish is properly cooked and safe to eat. Other options do not adequately address the safety concerns related to cooking fish.