Food must be reheated to what minimum temperature to be considered safe?

To ensure food safety, it is crucial that leftovers and reheated food reach a minimum internal temperature of 165 degrees Fahrenheit. This temperature is important because it effectively kills harmful bacteria that may have grown in the food during storage or cooling.

When food is not reheated to this temperature, there is a risk of foodborne illness, as certain pathogens can survive at temperatures below this threshold. In particular, reheating to 165 degrees helps to ensure that any potentially dangerous bacteria, such as Salmonella or E. coli, are eliminated, making the food safe for consumption.

It's also important to remember that different foods have varied safety thresholds, but the general guideline for reheating food to 165 degrees provides a strong level of protection against food safety risks.