At what temperature should poultry be reheated to ensure food safety?

Reheating poultry to a minimum internal temperature of 165°F is essential for ensuring food safety. This temperature is critical because it is the threshold at which harmful bacteria, including Salmonella and Campylobacter, are effectively killed. When poultry is cooked, it may be exposed to pathogens that survive, and reheating it to this temperature ensures that any potentially harmful bacteria present are destroyed, significantly reducing the risk of foodborne illness.

Poultry, being a high-risk food item due to its potential for carrying such pathogens, requires this specific temperature to guarantee safety. This recommendation aligns with guidelines provided by food safety authorities, emphasizing the importance of thorough reheating.

While the other temperatures listed may seem adequate, they do not meet the necessary safety threshold established to protect consumers from foodborne pathogens. Reheating to lower temperatures may not eliminate all harmful bacteria, making the 165°F standard a critical guideline in food safety training.