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I mean, it just depends on how much you like salmonella.please not - I don´t wanna eat chlorine chicken.
I even went on demonstrations against ttip in Berlin because of that.
...in luckier times with luxury problems![]()

Chlorinated chicken explained: why do the Americans treat their poultry with chlorine?
The prospect of the UK accepting US chicken treated with chlorine in order to secure a lucrative trade deal has got everyone in a flap. But just what is chlorine chicken? And what's the problem with it?

According to a report from the Adam Smith Institute (which argues in favour of allowing PRTs), "immersing poultry meat in chlorine dioxide solution of the strength used in the United States reduces prevalence of salmonella from 14% in controls to 2%. EU chicken samples typically have 15-20%.
...
US regulators are unequivocal: yes, it's safe. The USDA has approved several antimicrobial rinses for use in poultry processing, including chlorine dioxide, acidified sodium chlorite, trisodium phosphate and peroxyacids, and meat treated with such rinses is considered safe for consumers to eat.
And, in fact, their EU colleagues agree. The European food safety regulator EFSA looked at the issue of chlorine treatment and found "chemical substances in poultry are unlikely to pose an immediate or acute health risk for consumers."
What's more, the US National Chicken Council estimates that only 10% of the processing plants in the US actually use chlorine washes.
A lot of the "food safety" stuff in the EU is just protectionism against foreign markets who might be able to bring their product to market at lower prices.