What is the minimum internal temperature for cooking leftovers?

The minimum internal temperature for cooking leftovers is 165 degrees Fahrenheit. This temperature is critical for ensuring that all harmful bacteria that may have grown during storage are effectively killed, making the food safe to consume. When leftovers are reheated, reaching this minimum temperature helps prevent foodborne illnesses by ensuring that any pathogens, such as Salmonella or Listeria, are eliminated. It’s essential for food safety that all parts of the food reach this temperature, regardless of the method used to heat them, whether it's in a microwave, oven, or stovetop.

Other temperatures listed, while important in different contexts (like cooking fresh meats or holding cooked foods), do not sufficiently ensure that the safety of leftovers is maintained when reheated for consumption. Hence, knowing and applying this temperature is key to preventing illness linked to improperly reheated food.