Which of the following foods requires more strict cooking temperature regulations?

Poultry requires more strict cooking temperature regulations primarily because of the risk of foodborne illnesses associated with it, particularly from bacteria such as Salmonella and Campylobacter. These pathogens are commonly found in raw poultry and can cause serious health issues if the food is not cooked to a sufficient internal temperature. The recommended internal cooking temperature for poultry is 165°F (74°C) to ensure that these harmful bacteria are killed, reducing the risk of foodborne illnesses.

In contrast, while pork, vegetables, and fish also have specific cooking temperature guidelines, the critical nature of ensuring poultry is cooked thoroughly is emphasized more due to its higher association with these serious pathogens. For example, pork can be safely cooked to a lower temperature if it is handled properly, and many vegetables can be consumed raw or have more flexible cooking requirements. Fish typically needs to reach a temperature of 145°F (63°C) but does not carry the same level of risk as undercooked poultry.