Most foodies like you prefer foods that are served hot. Of course, except for those foods that are best served when they are cold. But those foods that are supposed to be served hot are believed to be safest when they are actually hot. 

Foods taken just off a grill or out of an oven and then consumed hot are safer. According to studies, room temperature or lukewarm foods support the growth of bacteria. In these cases, micro-organisms can multiply, leading to food contamination.

There is a fine line between keeping food hot enough for food safety and overcooking or drying out. The Food and Drug Administration (FDA) advised everyone to be mindful that bacteria from people's hands can also contaminate the food. So, it is best to keep proper food hygiene and handling at all times.

On the other hand, The Guardian reported that freshly cooked, grilled, roasted, baked and steamed dishes may smell delicious, but some researchers believe that too much heat impairs the ability of the diners to enjoy their flavor.

Setting the right serving temperature is the key.

High temperatures stifle taste. According to Karel Talavera Pérez, professor of molecular and cellular medicine at the University of Leuven in Belgium, studies recording the electrical activity of taste nerves demonstrate that "the perception of taste decreases when the temperature rises beyond 35 degrees Celsius.

When food is served very hot, it is possible that the burning feeling "masks" taste sensations, because it works as an alarm signal to warn the diners like you about the danger hurting yourselves. And since you are paying more attention to your fear of not getting your tongue burnt, you seem to fail enjoying the taste of the food. For one, heat alters flavor balance.

Catch this video to know some food hacks on how to keep your food hot.