The minimum internal temperature that the eggs must reach during cooking, c. 155°F (68°C). Thus, option "C" is correct.
Minimum internal temperature
• It is the minimum temperature at which the pathogens get eliminated.
• It is essential to attain the right temperature of the food to destroy the harmful pathogens so that it can be consumed safely.
• The minimum internal temperature of 145 degree F is important to achieve for a minimum upto 4 minutes in case of roasting beef, pork, and lamb.
• A minimum internal temperature of 135 degrees F is important for processed and ready to eat foods.
• A minimum temperature of 155 degrees F is applied to ground and injected meat, ground seafood, and eggs, which are served hot.
• A minimum temperature of 165 degrees F is applied to poultry products.
Thus, option "C" is correct.
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