Even if you’ve taken every precaution to prepare, cook and cool food properly, there’s still a chance that pathogens might be present. Refrigeration will slow pathogen growth, but when you reheat food, pathogens can multiply. To minimize the chances of this occurring, it’s important to reheat food as quickly as possible.
Leftovers like soup, stew, sauce, gravy and chili can be heated by simmering or boiling, but must reach an internal temperature of 165ºF (74ºC). Be sure to stir the food to ensure even heat distribution. Once the desired temperature has been reached, cool the food until it’s comfortable for you to eat.