Which two products must be cooked to a minimum temperature of 145 degrees?

The correct choice indicates that seafood and pork must be cooked to a minimum internal temperature of 145 degrees Fahrenheit. Cooking seafood to this temperature ensures that harmful pathogens are eliminated, making it safe for consumption. This is particularly important because certain types of seafood can carry vibrio bacteria and other pathogens that are sensitive to heat.

Similarly, pork must be cooked to a minimum of 145 degrees to avoid risks associated with parasites, such as Trichinella, which can cause foodborne illness. The temperature of 145 degrees allows for adequate cooking without drying out the meat, ensuring it remains tender and juicy.

In contrast, other combinations listed involve products that require higher cooking temperatures or are not unsuitable for the 145-degree requirement. For example, poultry generally requires cooking to a higher minimum temperature of 165 degrees to ensure safety, so it does not fit with the specifics of this question.