What temperature should leftover foods be heated to for safety?

Leftover foods should be heated to a minimum temperature of 165° F to ensure safety. This temperature is critical for destroying harmful bacteria that can grow when food is stored and then reheated. When food is reheated to this temperature, it ensures that any pathogens, such as salmonella or E. coli, that may have multiplied during storage are effectively eliminated, making the food safe for consumption.

Other temperatures mentioned, such as 145° F or 150° F, may not be sufficient to kill certain bacteria that could be present in leftovers. Similarly, while 180° F is higher than the required safety level, it's not necessary to heat food to that temperature for it to be safe. Ensuring leftover foods reach 165° F strikes the right balance between safety and maintaining food quality.