“chlorinated chicken” is chicken that has been rinsed with what’s essentially tap water.
Nowadays a mixture of hydrogen peroxide and vinegar is used in appropriately diluted solutions instead of the chlorine/water rinse because of this fear mongering you’re displaying. The solution used is appropriately diluted, vinegar is edible, and hydrogen peroxide quickly breaks down into water and oxygen, so I don’t know what you’re scared of there.
All of these techniques result in about an order of magnitude less foodborne pathogens, when compared to chicken with no treatment.
Stop being afraid of “chemicals”. I promise you the “use of chemicals” is not prohibited in the EU/UK, otherwise you’d have Europeans keeling over left and right from various foodborne illnesses.
I’m guessing the Global Food Security Index, which in 2019, had the US ranked 3rd. That’s based on a composite score that takes food availability, nutrition, quality, and safety into account.
As of 2022, the index has been updated and the US’s composite score puts it at 13th.
I find it funny when people say this, as the US is in the top 5 countries with the safest food worldwide.
Hard doubt that the usa would be in front of the 27 EU countries sharing a single food standard.
Chlorinated chicken and hormone loaded beef are banned here in the UK and also the EU, I believe.
We don’t chlorinate our chicken because we have standards of cleanliness that don’t necessitate it.
You may feel it’s safe, but most would not agree. A trade deal with the US that degrades our standards would make me feel nauseous.
99% of US chicken is no longer chlorinated.
It’s still washed with hydrogen peroxide. Use of chemicals in EU/UK is prohibited.
“chlorinated chicken” is chicken that has been rinsed with what’s essentially tap water.
Nowadays a mixture of hydrogen peroxide and vinegar is used in appropriately diluted solutions instead of the chlorine/water rinse because of this fear mongering you’re displaying. The solution used is appropriately diluted, vinegar is edible, and hydrogen peroxide quickly breaks down into water and oxygen, so I don’t know what you’re scared of there.
All of these techniques result in about an order of magnitude less foodborne pathogens, when compared to chicken with no treatment.
Stop being afraid of “chemicals”. I promise you the “use of chemicals” is not prohibited in the EU/UK, otherwise you’d have Europeans keeling over left and right from various foodborne illnesses.
We do have chicken labeled as “air chilled” that is not treated, but you’re typically paying 50-100% more for that per pound.
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Bigger they come, harder they fall.
What is the source for this¿?
I’m guessing the Global Food Security Index, which in 2019, had the US ranked 3rd. That’s based on a composite score that takes food availability, nutrition, quality, and safety into account.
As of 2022, the index has been updated and the US’s composite score puts it at 13th.
Edit: sauce
That’s not what food security means
Uhuh. US you say?
And only 113 states?
I don’t say, the GFSI says