Previously cooked ribs or salmon should be reheated to what minimum internal temperature?

Reheating previously cooked ribs or salmon requires achieving a minimum internal temperature of 165°F to ensure food safety. This temperature is crucial because it effectively eliminates harmful bacteria that may have developed during storage. The United States Food and Drug Administration (FDA) emphasizes this reheating guideline specifically for food items that have been previously cooked and then stored, as proper reheating not only safeguards against foodborne illness but also helps maintain the quality and flavor of the food.

Maintaining this higher temperature prevents the risk of any pathogens surviving and confirms that the food is safe for consumption. It's important to use a food thermometer to accurately check the internal temperature when reheating, particularly for thick or dense items like ribs or salmon, to ensure even heating throughout.