Which method is recommended for reheating leftovers?

Reheating leftovers to a minimum of 74°C (165°F) is recommended because this temperature effectively ensures that harmful bacteria and pathogens that may have developed during the time the food was stored are destroyed. It's essential to reach this safe internal temperature when reheating, as it can help prevent foodborne illnesses.

When food is heated to 74°C, it ensures that not only is the food warmed, but it also reaches a level where the risk of foodborne pathogens, which can survive at lower temperatures, is significantly reduced. This is especially critical when dealing with potentially hazardous foods such as meats, poultry, and casseroles.

Lower temperatures, such as room temperature, below 30°C, or a maximum of 60°C, do not provide the same level of safety. Food left at room temperature can allow bacteria to grow, and reheating to temperatures below the recommended level does not eliminate those potential risks, which might lead to foodborne illnesses. Hence, maintaining safe reheating temperatures is an essential practice in food safety.