At what temperature should food be reheated to ensure it is safe to eat?

Reheating food to a minimum temperature of 165 degrees Fahrenheit is crucial to ensure food safety. This temperature is established by food safety guidelines as it is effective at eliminating harmful bacteria that may have grown in the food during storage. By reaching this temperature, you significantly reduce the risk of foodborne illnesses, which can result from consuming improperly heated food.

Maintaining this threshold ensures that all parts of the food reach a temperature that is sufficient to kill pathogens, especially in dishes that may have been cooked previously and stored. While some of the other temperatures listed may seem safe, they do not provide the same level of assurance against foodborne pathogens. For example, 150 degrees is not adequate for safe reheating, particularly for more susceptible foods like poultry or dishes that contain multiple ingredients. Therefore, the standard of 165 degrees is widely accepted as the safe reheating temperature for maintaining food safety.