At what temperature should leftovers be reheated to ensure safety?

To ensure safety when reheating leftovers, it is essential to bring the food to an internal temperature of 165°F (74°C). This temperature is critical because it effectively kills harmful bacteria that may have developed during storage, particularly if the food has been kept in the refrigerator for a while. The USDA recommends this specific temperature to guarantee that pathogens, such as Salmonella and E. coli, are eliminated, reducing the risk of foodborne illness.

Reheating to anything lower than this safe threshold might not sufficiently kill bacteria, potentially leaving the food unsafe for consumption. Therefore, achieving at least 165°F is a crucial guideline to follow in food safety practices. Understanding and adhering to this temperature ensures that leftovers are safe to eat while maximizing their quality and taste.