What temperature should leftovers be reheated to for safety?

When reheating leftovers, it is essential to ensure they reach a temperature of 165°F to effectively kill any harmful bacteria that may have developed during storage. This temperature is based on safety guidelines established by food safety authorities, which emphasize the importance of reheating food to this level to prevent foodborne illnesses. At 165°F, the heat penetrates sufficiently to eliminate most pathogens, making the food safe for consumption.

The other temperature options are lower than the recommended 165°F. For instance, while 125°F or even 145°F might be adequate for certain cooking or serving temperatures, they do not provide the necessary safety margin needed to ensure that any bacteria present in leftovers are adequately destroyed. Reheating leftovers to 175°F goes above the minimum safety threshold, which is not necessary for safety and could lead to drying out the food or affecting its quality.