Shellfish and crustaceans should be cooked to what minimum internal temperature?

Some examples of shellfish and crustaceans are clams, scallops, oysters, mussels, shrimp, crayfish, crab, and lobster. These foods should be cooked to an internal temperature of 145°F for 15 seconds. Other foods that should be cooked to 145°F (63°C) for 15 seconds:
- Seafood — including fish, shellfish, and crustaceans
- Steaks/chops of pork, beef, veal, and lamb
- Commercially raised game
- Shell eggs that will be served immediately