What is the recommended internal temperature for reheating leftovers to prevent foodborne illness?

The recommended internal temperature for reheating leftovers to prevent foodborne illness is 165 degrees Fahrenheit. This temperature is crucial because it ensures that any potentially harmful bacteria that may have developed during storage are effectively killed. When food is heated to this temperature, it reaches a point where pathogens like Salmonella, E. coli, and Listeria are destroyed, significantly reducing the risk of foodborne illness.

This guideline aligns with the USDA's food safety recommendations, which stress the importance of heating leftovers to this temperature for safe consumption. Foods not reaching this temperature may not be hot enough to eliminate harmful microorganisms, making them potentially unsafe to eat.

Other temperatures listed in the choices, while appropriate for cooking certain types of foods (like poultry or pork), do not provide the same level of safety for reheating leftovers. Consequently, it’s vital to follow the 165 degrees Fahrenheit guideline specifically for reheating to ensure the safe consumption of left-over food.