Most shellfish should not be reheated, as the threat of botulism is high for them.
Leftovers should always be reheated to an internal temperature of 145 degrees. This helps to prevent any bacteria and avoid getting sick.
165
When cooking poultry, it should reach 165 F to be fully cooked. When reheating previously cooked food it should be heated to 140 F or higher.
If the meats had been cooked and stored properly and reheated adequately, they should fine to eat. Each should have no effect on the other's safety.
Take the temperature of it! Fish and seafood should be cooked to a minimum internal temperature of 145 degrees Fahrenheit, ground meats should be cooked to 155 degrees Fahrenheit, whole meats such as beef roast or pork should be cooked to 145 degrees Fahrenheit, and poultry should be cooked to 165 degrees Fahrenheit. Anything you are trying to reheat should also be reheated to an internal temperature of 165 degrees Fahrenheit.
yes it should be fine dr ding yung (china)
No more than 2 hours. At that time, it should be refrigerated or reheated.
Yes, once or twice using flux but only with prototype boards.
145-155
Raw poultry should not sit out any longer than it takes to prep it for cooking.
It should not be left out for more than 2 hours. At that time, it should be reheated or refrigerated. Less time is better.