What temperature does canned meat have to be heated to?

Canned meat should be heated to an internal temperature of 165°F (74°C) to ensure safety and kill any harmful bacteria.

Here's why:

* Canned goods are not sterile: While the canning process aims to eliminate most bacteria, some might survive.

* Heating kills bacteria: Heating the meat to a high enough temperature ensures that any remaining bacteria are killed.

Here are some tips for safely heating canned meat:

* Heat the meat thoroughly: Make sure the entire can is heated to 165°F.

* Use a meat thermometer: Insert the thermometer into the thickest part of the meat to check the temperature.

* Don't rely on visual cues: Canned meat might look cooked even if it hasn't reached the safe internal temperature.

* Avoid using microwave ovens: Microwaves can heat unevenly, potentially leaving some areas of the meat uncooked.

Important note: Always follow the instructions on the can label for specific heating recommendations.