What is the minimum temperature to reheat food to ensure safety?

Reheating food to a minimum temperature of 74 degrees Celsius (165 degrees Fahrenheit) is crucial for food safety because this temperature ensures that any harmful bacteria that may have developed during storage or handling are effectively killed. This is especially important for foods that have been previously cooked and then cooled down.

At 74 degrees Celsius, heat penetrates most food items sufficiently to eliminate pathogens such as Salmonella, E. coli, and Listeria, which can cause foodborne illnesses. Ensuring that food reaches this temperature during reheating helps to safeguard public health and prevent outbreaks of foodborne diseases.

While the other options present lower temperatures, they do not guarantee the same level of safety. For instance, temperatures less than 74 degrees Celsius may not be sufficient to destroy bacteria, posing a risk if the food has been improperly stored or contaminated.