What is the minimum safe internal temperature for leftovers or poultry?

The minimum safe internal temperature for leftovers or poultry is 165 degrees. This temperature is crucial because it ensures that harmful pathogens, which can lead to foodborne illnesses, are effectively destroyed. Poultry, in particular, is prone to contamination from bacteria such as Salmonella and Campylobacter, which can thrive at lower temperatures.

By cooking poultry to an internal temperature of 165 degrees, you significantly reduce the risk of illness, making the food safe for consumption. This temperature guideline is supported by both the USDA and food safety experts, highlighting its importance in preventing foodborne diseases.

The other temperatures listed do not meet the safety standard for poultry or leftovers. Lower temperatures may not kill bacteria effectively, posing a significant health risk. Therefore, achieving at least 165 degrees is essential to ensure food safety.