re: Chicken and Ribs

Good points Kosmo, Minimum Internal Temperatures (MIT) were established to mitigate foodborne illnesses and are based on the temperature at which pathogen, most commonly associated with each species is destroyed or reduced to a safe level.

Poultry is typically associated with non-typhoidal Salmonella. The recommend MIT for poultry recognizes that, at this temperature, the Salmonella pathogen is either destroyed or reduced to a safe level.

165°F is the MIT for not only poultry, it is also the guideline temperature for any stuffed TCS food, any stuffing that is made with TCS foods, & reheating partially cooked foods.