Leftovers and casseroles should be reheated to what minimum temperature?

The minimum temperature to which leftovers and casseroles should be reheated is critical for food safety. Reheating to between 160°F and 165°F is recommended because this temperature range effectively kills most harmful bacteria that may have developed during storage. It ensures that the food is not just warmed up but is heated sufficiently to eliminate pathogens that could cause foodborne illness.

When food is reheated to this temperature, it also helps maintain the quality and taste of the dish, as proteins and other ingredients can achieve their optimal structure and flavor when heated properly. This temperature range is often encouraged by food safety guidelines to ensure that food is safe to consume and free from potential contaminants.

Other temperature options, while warm, do not meet the safety standards set by health authorities, making them less reliable for ensuring food safety.