What temperature must leftovers be reheated to for safety?

Leftovers must be reheated to a minimum internal temperature of 165°F (74°C) to ensure safety. This temperature is critical because it is sufficient to kill harmful bacteria that may have developed during storage. When food is cooled and stored, bacteria can survive and even multiply in the refrigerator. Reaching 165°F effectively destroys these pathogens and reduces the risk of foodborne illnesses.

It is essential to reheat leftovers evenly to this temperature throughout the food, ensuring that every part of the dish reaches this safe temperature. This is especially important for large portions or dense foods, where some areas may not reach a safe temperature if not heated evenly.

Other temperature options may not provide the necessary safety margin to eliminate potential bacteria. Therefore, 165°F is the standard recommended by food safety authorities for reheating foods like casseroles, soups, and meat dishes.