How should food be reheated in the microwave to meet safety standards?

Reheating food in the microwave requires achieving a temperature that ensures harmful bacteria are destroyed, making the food safe for consumption. The correct standard for reheating food is to elevate its internal temperature to at least 165°F. This temperature is critical because it ensures that food reaches a level high enough to kill most pathogens and prevent foodborne illnesses.

Different types of food have varying recommended reheating temperatures, but in general, 165°F is recognized as the minimum safe temperature for reheating leftovers and previously cooked foods. This guideline is widely adopted in food safety practices, highlighting the importance of accurately using a food thermometer to check the internal temperature of reheated items.

While other temperatures mentioned may be higher and can further ensure safety, they are not the standard requirement for reheating foods. For example, reheating to 175°F or 185°F provides an extra margin of safety but is not necessarily required by safety regulations. Thus, the focus remains on reaching at least 165°F as the key standard for safe food reheating.