Do I understand that correctly: in the US the approach is to mitigate the impact of eating poultry that was sick during it's lifetime, while the EU tries to prioritize preventing the animals becoming sick?
The other issue, AIUI, is that it is not entirely to what extent chlorine washing and other external treatments actually reduce bacterial contamination, vs merely _messing with tests for_ bacterial contamination (eg https://journals.asm.org/doi/pdf/10.1128/mbio.00540-18 )
Arguably the US industry is suffering from Goodhart’s Law; if rather than taking a rules-based approach to production you focus on a post-production metric, you may not get quite what you were expecting.
Arguably the US industry is suffering from Goodhart’s Law; if rather than taking a rules-based approach to production you focus on a post-production metric, you may not get quite what you were expecting.