What is considered the appropriate temperature for reheating leftovers?

Reheating leftovers to a temperature of 165°F is essential for food safety. This temperature is recommended to ensure that potentially harmful bacteria that may have grown on the food during storage are effectively killed. When reheating, the goal is not only to make the food palatable but also to eliminate any pathogens that could cause foodborne illness.

The USDA and food safety guidelines stipulate that leftovers must reach an internal temperature of 165°F throughout. This means that regardless of the type of food—meats, poultry, casseroles, or other dishes—reaching this specific temperature ensures thorough heating and safety for consumption. Keeping food below this temperature risks foodborne illnesses since some bacteria can survive lower temperatures. Therefore, ensuring that leftovers are reheated to at least 165°F is vital for health and safety.