To reduce the hazards of bacterial infection, reheated stew should be heated to a minimum internal temperature of ___ degrees Fahrenheit

• A. 150
• B. 155
• C. 165
• D. 170

Answer: (C)

Heating leftovers to a high enough internal temperature is essential to kill bacteria that can grow in cooked foods like stew. The minimum safe internal temperature for reheated leftovers is 165 degrees Fahrenheit. Reaching this temperature throughout the dish ensures that harmful bacteria are destroyed, reducing the risk of foodborne illness.

Temperatures around 150 or 155 degrees aren’t reliably sufficient to kill all common pathogens in stew, which is why they aren’t recommended for reheating leftovers. A temperature of 170 degrees is higher than needed for safety and can negatively affect texture and flavor, so 165 degrees hits the right safety balance.

To verify, use a food thermometer and make sure the stew is heated to 165°F throughout, stirring occasionally so heat distributes evenly. Serve promptly after reaching that temperature.