Bacteria in food reaching a temperature of no more than 63c is very dangerous. Bacteria thrive at this temperature. Food is in what can be referred to as a 'high risk or danger zones'. Food should not be consumed and should be destroyed.
You can tell when salmon is cooked by checking its internal temperature with a food thermometer. The salmon is done when it reaches an internal temperature of 145F (63C) and the flesh is opaque and easily flakes with a fork.
The chicken should be kept at 140°F or above. The temperature danger zone for pathogen growth in food is 40°F to 140°F. Although I have seen discussion in recent years that the upper limit could be changed to 135°F.
The temperature of cooked cod can be determined by using a food thermometer to ensure it reaches an internal temperature of 145F (63C).
63c it depends on what kind of organism you are talking about. botulism, for example, is caused by poor canning methods, not necessarily a constant temp.
63c
To ensure your tilapia is cooked to the correct temperature, use a food thermometer to check that the internal temperature reaches 145F (63C). This will ensure that the fish is cooked safely and thoroughly.
60C
The minimum cooking temperature for pork is 145F (63C).
The recommended cooking temperature for cod is 145F (63C).
The recommended cooking temperature for tilapia is 145F (63C).
The safe cooking temperature for pork is 145F (63C).