Final answer:
Meat, seafood, poultry, and eggs should be reheated to an internal temperature of at least 74 degrees C (165 degrees F) to ensure it is safe to eat. A food thermometer is essential for verifying this temperature.
Step-by-step explanation:
When reheating meat, seafood, poultry, and eggs, it is vital to reach a safe internal temperature to kill any bacteria present. According to food safety guidelines, perishable leftovers should be refrigerated as soon as possible and reheated to an internal temperature of at least 74 degrees C (165 degrees F) to ensure safety. Using a food thermometer is recommended to accurately determine whether food has reached this temperature. It's important for reheated foods to hit these temperatures and for foods meant to be eaten hot to stay hot until served to minimize microbial growth and the likelihood of foodborne disease.
Foods such as beef, pork, lamb, veal, and fully cooked ham should also be monitored when kept hot, as the holding temperature for these cooked foods is crucial to ensure their safety. Regular handwashing, proper food storage, and the use of a thermometer during cooking are also paramount for preventing foodborne illnesses.