How should leftover food be reheated?

Reheating leftover food to an internal temperature of 165°F is important for food safety. This temperature ensures that any potential bacteria that may have developed during storage are effectively destroyed. Cooking food to this temperature helps reduce the risk of foodborne illnesses, as many pathogens, including Salmonella and E. coli, cannot survive at temperatures above this threshold.

When food is cooled and stored, it may allow bacteria to multiply if not handled properly. Therefore, reheating to this specific temperature guarantees that the food is safe to eat.

While other temperatures like 150°F or 135°F may be safe for keeping food warm, they do not provide the same level of safety as 165°F when reheating. Similarly, reheating to the original cooking temperature may not account for the bacteria that could have developed during the cooling and storage process. Therefore, reaching an internal temperature of 165°F is the recommended practice for safe reheating of leftover food.