To safely reheat leftovers, what should be the minimum internal temperature?

To safely reheat leftovers, the minimum internal temperature required is 165°F. This temperature is crucial because it ensures that any potential harmful bacteria present in the food are effectively killed, thereby reducing the risk of foodborne illness. When leftovers are not reheated to this temperature, there remains a possibility that pathogens such as Salmonella and E. coli could survive and pose health risks to consumers.

It's essential in food safety practice to remember that the reheating process must reach this temperature uniformly throughout the food to guarantee thorough heating, as cold spots may harbor bacteria. Additionally, various food safety guidelines, including those from the USDA, specifically state that leftovers should be reheated to this temperature to ensure safety.

While temperatures lower than 165°F may not cause immediate harm in some instances, relying on them can lead to dangerous foodborne illness risks.