What temperature should leftovers be reheated to for safe consumption?

Leftovers should be reheated to a minimum temperature of 165°F (74°C) for safe consumption. This temperature ensures that any harmful bacteria that could have proliferated during storage are effectively killed, thus preventing foodborne illnesses.

Reheating leftovers to this temperature ensures that they are brought to a level where all parts of the food reach a safe temperature for consumption. It is particularly important for foods that may have been stored for a longer period, as various pathogenic microorganisms can survive refrigeration and may cause illness if not properly handled.

While other temperatures may provide a level of heat, they do not guarantee the same level of safety against harmful bacteria. For instance, temperatures lower than 165°F might not be sufficient to eliminate pathogens. Understanding these temperature guidelines is crucial for maintaining food safety and ensuring that leftovers are consumed safely.