At what internal temperature should poultry and stuffed pork or beef be rapidly reheated?

The safe internal temperature for rapidly reheating poultry and stuffed pork or beef is 165°F or higher. This temperature is critical to ensure that harmful bacteria, which may have developed during the time these foods were held at lower temperatures, are effectively destroyed.

When reheating poultry or stuffed meats, reaching this temperature ensures food safety standards are met, minimizing the risk of foodborne illnesses. Health guidelines emphasize that these types of foods must be heated to this level not only for safety but also to ensure they are palatable and maintain their quality.

While lower temperatures mentioned in other answer choices might suffice for warmer items, they do not meet the safety standards required for poultry and stuffed meats, making 165°F a non-negotiable threshold in food safety practices.