To what temperature should leftover food be reheated?

Leftover food should be reheated to a temperature of 165°F (73.9°C) to ensure safety from foodborne pathogens. This temperature is recognized as crucial for effectively killing harmful bacteria that may have grown on the food during storage. When food is reheated to this temperature, it helps to eliminate any potential risk of food poisoning by destroying bacteria such as Salmonella and E. coli, which can lead to serious health issues.

Reheating to a lower temperature, such as 120°F or even 145°F, would not sufficiently reduce the risk from pathogens. While 175°F may seem higher than necessary, the critical point is that 165°F is the universally accepted standard for reheating leftovers to ensure safety. This important guideline helps food handlers maintain a safe environment and protect consumers from foodborne illnesses.