[rsynnott]

> Everyone always complains about chlorinated chicken, not realizing that <5% of US chicken is washed that way as chicken now uses vinegar washes, and those that did were at concentrations deemed safe by the FDA.

So, the issue with chlorinated chicken washing is not that the chlorine is unsafe, as such. There are two concerns. The first is cross-contamination. The second is that there is some evidence that it is essentially a cheat; it defeats common tests for salmonella but does not actually reliably destroy the salmonella. So, if you allow chlorine washing, then you can pass the tests while not fixing supply chain problems.

Reference on most American chicken now being washed with _vinegar_? As far as I know that’s fairly uncontroversial ineffective.

[daedrdev]

https://www.npr.org/sections/shots-health-news/2025/04/15/nx...

“The vast majority of chicken processed in the United States is not chilled in chlorine and hasn't been for quite a few years.

…

Less than 5% of poultry processing facilities still use chlorine in rinses and sprays, according to the National Chicken Council, an industry group that surveyed its members. (Those that still do use a highly diluted solution at concentrations deemed safe.)

Nowadays, the industry mostly uses organic acids to reduce cross contamination, primarily peracetic, or peroxyacetic acid, which is essentially a mixture of vinegar and hydrogen peroxide.“

[rsynnott]

Ah, I see.

> primarily peracetic, or peroxyacetic acid, which is essentially a mixture of vinegar and hydrogen peroxide

The NPR should possibly hire a science editor. Peracetic acid is not a _mixture_ of vinegar and hydrogen peroxide, any more than water is a mixture of hydrogen and oxygen. It can be, though in practice is not, made by _combining_ them.

Anyway, same concern as chlorine from the EC’s point of view; it’s an attempt to clean up the problem after it is created, of dubious efficacy, whereas EC policy is to attempt to avoid creating it in the first place.