What is the minimum internal temperature for safely reheating leftovers?

The minimum internal temperature for safely reheating leftovers is 165°F. This temperature is critical because it ensures that any potentially harmful bacteria or pathogens that may have grown in the food during storage are effectively killed. Bacteria can multiply rapidly in cooked food that is not kept at appropriate temperatures, especially when the food is reheated after being stored.

Reaching 165°F is recognized by food safety guidelines as the safe temperature threshold for reheating. This temperature applies to all leftovers, including meat, poultry, casseroles, and other dishes that may contain various ingredients. It is important to use a reliable food thermometer to measure the internal temperature accurately, ensuring that the food is reheated thoroughly and safely, providing protection against foodborne illness.