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Most food safety people would recommend re-heating food only once and it should be heated to 165°F (hot and steamy) to kill any pathogens that may have started to grow during storage or that might have arrived through contamination.

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16y ago

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Is it better too eat reheated foods after putting them in the refrigerator or eat them cold?

Reheated food can be eaten hot or cold. This is assuming that the reheated food isn't older than a few days.


How many pages does Reheated Cabbage have?

Reheated Cabbage has 275 pages.


How many times can you reheat chicken leftovers?

Generally, it is recommended that leftover foods be reheated only once.


What temperature does food have to be reheated to?

75 Degree's C or higher


Is it safe to eat food that has been reheated more than once?

no it is not


How many times can you reheat chicken?

Meat can be reheated several times but it is recommended to be reheated once. However, each time it is reheated bacteria will grow, and should be reheated at 165 degrees or higher to kill most of the bacteria.


What are some rechauffe dishes?

rechauffe is leftover food warmed up reheated with drissing


When was Reheated created?

Reheated was created in 1988-07.


When was Reheated Cabbage created?

Reheated Cabbage was created in 2009.


How do you know if reheated food is safe to serve?

To know if reheated food is safe to serve, use a food thermometer to ensure it reaches an internal temperature of 165F (74C). This kills harmful bacteria that may have grown during storage. Additionally, make sure the food is heated evenly and thoroughly to avoid any cold spots where bacteria can survive.


What is the ISBN of Reheated Cabbage?

The ISBN of Reheated Cabbage is 978-0224080552.


Why should food not be re-heated more than once?

Re-heating food multiple times increases the risk of bacterial contamination and may lead to food poisoning. Additionally, each time food is reheated, it can lose its nutritional value and quality. It is safer to reheat food only once to reduce the risk of foodborne illnesses.