At What temperature should foods be reheated?

Foods should be reheated to an internal temperature of 165°F (74°C) to ensure that harmful bacteria are killed. This applies to all types of food, including leftovers, pre-cooked meals, and takeout.

Here's a breakdown of safe reheating temperatures:

* Poultry, eggs, and stuffed meats: 165°F (74°C)

* Ground meat: 160°F (71°C)

* Beef, pork, veal, and lamb (whole cuts): 145°F (63°C) for medium-rare, 160°F (71°C) for medium

* Fish: 145°F (63°C)

* Vegetables: 165°F (74°C)

Important considerations:

* Use a food thermometer: The only reliable way to ensure food is heated to a safe temperature is to use a food thermometer.

* Reheat thoroughly: Make sure food is heated all the way through, not just warm on the outside.

* Don't reheat food more than once: Reheating food multiple times can increase the risk of bacteria growth.

* Don't leave food out at room temperature for too long: Food should be reheated promptly after it is taken out of the refrigerator.

Tips for safe reheating:

* Microwave: Cover food to ensure even heating and prevent splattering. Stir food occasionally to ensure it's heated evenly.

* Stovetop: Stir or flip food frequently to ensure it's heated thoroughly.

* Oven: Preheat oven to 325°F (160°C) and bake food until it reaches 165°F (74°C).

Remember, proper reheating is essential to prevent foodborne illness. Always check your food's internal temperature to ensure safety.