[samatman]

Yes, the claim is untrue on its face: peracids and acids are chemically different and have different properties. PR flaks shouldn't be lying to the public, and I don't want to minimize that.

On the other hand, peracetic acid is something I would accept as a chemical treatment without qualms, while chlorine compounds would squick me out. It actually will break down into vinegar when it oxidizes something, and on the surface of raw meat, this process will be completed by the time a consumer gets it.