What temperature should leftovers be reheated to for safety?

Leftovers should be reheated to an internal temperature of 165°F (74°C) to ensure they are safe to eat. This temperature is critical because it effectively kills most harmful bacteria and pathogens that can proliferate in food that has been stored. Proper reheating not only minimizes the risk of foodborne illness but also ensures that the food returns to a safe and enjoyable state for consumption.

The USDA specifically recommends this temperature as part of food safety guidelines, highlighting its importance in preventing illnesses associated with improperly reheated food. Reheating leftovers to this temperature helps restore the food's quality while ensuring that any bacteria that may have developed during storage are eliminated. Additionally, reaching this temperature allows for a margin of safety where even some resistant bacteria or spores may be effectively neutralized.

In practice, this means using a food thermometer to check the internal temperature of leftovers before serving them, ensuring that all parts of the food have reached this safe temperature.