What is the ideal internal temperature for reheating leftovers to ensure safety?

The ideal internal temperature for reheating leftovers to ensure safety is 165°F. This temperature is crucial because it effectively kills harmful bacteria that may have developed in previously cooked food while it was stored. Food safety guidelines emphasize that reheated food must reach this temperature uniformly throughout, as this helps to eliminate risks associated with foodborne illnesses.

When leftovers are reheated to 165°F, it ensures that any pathogens, such as Salmonella or E. coli, are destroyed. It is particularly important to adhere to this temperature guideline when food has been stored for an extended period, which can increase the likelihood of bacterial growth.

Other recommended temperatures for various types of food are lower, such as 145°F for whole cuts of meat and 120°F for hot-holding food, but these are not appropriate for reheating leftovers. Foods that are reheated should always reach that safe threshold of 165°F to maintain food safety and prevent potential health risks.