What is the safe reheating temperature required for leftovers?

The safe reheating temperature for leftovers is 74°C. This temperature ensures that harmful bacteria are destroyed, significantly reducing the risk of foodborne illnesses. Reheating leftovers to this temperature allows for thorough heating, ensuring that any pathogens that might have developed during storage are effectively eliminated. Health guidelines emphasize this temperature as a critical point for safety, particularly for meat, poultry, and other potentially hazardous foods that may have been improperly stored or handled.

The importance of reaching 74°C is due to the ability of foodborne pathogens, such as Salmonella and E. coli, to survive at lower temperatures. By reaching this specific temperature, you ensure a safe consumption of reheated foods, promoting health and wellness.