related, I read recently that the temperatures were lowered for some meats for internal temperature from 165.

EDIT: ok, here's the chart:

https://www.fsis.usda.gov/food-safety/safe-food-handling-and...

some things are still 165, but some are now 145. ham in some cases is 140.

Came across this last year, which intuitively made sense to me--definitely have had chicken cooked at lower than 165F and didn't get sick.

I've not seen charts for other types of meat though.

https://www.seriouseats.com/the-food-lab-complete-guide-to-s...

"The upshot is: Food safety is a function of both temperature and time. What the USDA is looking for is a 7.0 log10 relative reduction in salmonella bacteria in chicken. That is, a reduction that ensures that out of every 10,000,000 bacteria living on that piece of chicken to start, only one will survive."

I think you realize this already but having getting salmonella from undercooked chicken is not a guaranteed thing.

but in the chart, poultry is still 165.