At what temperature should most foods be reheated?

Reheating most foods to an internal temperature of 165°F is essential for ensuring food safety. This temperature is the minimum required to effectively kill harmful pathogens and bacteria that could have proliferated during storage or previous preparation. When foods are reheated to at least 165°F, it helps to eliminate the risk of foodborne illnesses.

For certain high-risk foods, especially those that contain meat, poultry, seafood, and certain dairy products, achieving this temperature is especially critical to ensure they are safe to consume. This safety standard is in line with public health guidelines that emphasize maintaining high safety standards to protect consumers.

Lower temperatures, such as 145°F or 155°F, may not be sufficient to ensure the destruction of harmful microorganisms, which is why they are not acceptable for reheating most foods.