How should leftover food be reheated to ensure safety?

Reheating leftover food to an internal temperature of 165°F (74°C) is essential for ensuring safety because this temperature effectively kills harmful bacteria that may have developed while the food was stored. Many pathogens, including those that can lead to foodborne illnesses, thrive in the danger zone of 40°F to 140°F (4°C to 60°C). By reaching at least 165°F, the food is brought to a temperature that is high enough to eradicate these potential hazards, making it safe for consumption.

While other options mention warming food or cooking until a visual cue appears, they do not guarantee that the food has reached a sufficient temperature throughout. Simply heating until steam is visible or until the color changes may not accurately reflect whether the entire dish has been heated thoroughly enough to eliminate bacteria. Thus, adhering to the established safe temperature of 165°F is crucial for food safety practices.