This is about something else. If you are allowed to clean meat that aggressively it usually means what passes as good enough to be sold has a lower standard. Or the other way around: because we in the EU can't use these methods the whole supply chain and quality control has to be much much stricter to deal with this. We can't just dip the thing in chlorine and assume it is clean now.
1. Chlorine isn't used anymore, it's dishonest to claim that it is just as it's dishonest to claim peracetic acid is dangerous or ends up in the end product.
2. Well aware of the problems and concerns with the supply chain in the US, but not treating and dealing with salmonella outbreaks would have measurably worse health outcomes. These problems don't get fixed overnight. I'm fine with those problems being attacked but don't spread FUD about what you don't understand.
1. No, chlorine is still widely used on processed poultry in the U.S. The latest data from the National Chicken Council suggests that it's used in around 10% of chicken processing facilities. This is not a small amount of chicken.
2. There is no evidence that the absence of antimicrobial treatment of chicken carcasses yields "measurably worse health outcomes", as you say. Data collected by USDA and the UK's Food Standards Agency use different criteria for their respective streams, and thus can't offer definitive conclusions, but there don't appear to be large differences in contamination between the American and British systems.
@atoav's comment accurately conveys the official position of EU and UK trade and food safety agencies. I see nothing here to indicate that you have any better understanding of the topic than @atoav.
>1. No, chlorine is still widely used on processed poultry in the U.S. The latest data from the National Chicken Council suggests that it's used in around 10% of chicken processing facilities. This is not a small amount of chicken.
Seems it is still used, I was under the prior understanding that farms were phasing it out as it's far more corrosive and incurs a larger maintenance cost. I can't find anything more on the topic other than that industry page claiming about 10% from 2015.
> 2. There is no evidence that the absence of antimicrobial treatment of chicken carcasses yields "measurably worse health outcomes", as you say.
I have been consistent in claiming that the US supply chain has issues EU/UK don't appear to have. Increased salmonella concentrations are absolutely a health risk and these treatments show large measurable reductions on the level of surface salmonella. There's more than a few studies published in recent years covering outcomes on on chlorine, lactic acid, peracetic acid, SBS, and other rinses. I've never claimed that it's a magic bullet, only that all the data says 'it helps'.
