"Reheating food

Not all harmful bacteria are killed by cooking. After cooking, these remaining bacteria can grow rapidly both when the food is cooling and when it is being re-heated. Further, the food may be re-contaminated after cooking. Therefore, food should reach at least 74º C (165º F) when you re-heat it. Again, make sure this temperature is reached by using a meat thermometer.

Do not reheat your leftovers more than once!"