What temperature should leftovers be reheated to in order to ensure safety?

Leftovers should be reheated to an internal temperature of 165°F to ensure safety. This temperature is critical because it is high enough to kill any harmful bacteria that may have developed during storage. Bacteria can multiply rapidly at temperatures between 40°F and 140°F, so reheating to 165°F helps to eliminate potential foodborne pathogens.

When leftovers are properly reheated to this temperature, it ensures that not only are they safe to consume, but they also reach a desirable temperature for optimal taste and texture. The USDA emphasizes this guideline to reduce the risk of foodborne illnesses, making it essential to check that the entire dish reaches this temperature, especially when reheating large portions or dense foods where heat may not circulate evenly.

In contrast, lower temperatures like 150°F, 140°F, and 130°F do not provide the same level of safety, as bacteria could survive and pose health risks. Thus, 165°F is the recommended temperature for reheating leftovers effectively and safely.