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by daedrdev
2 days ago
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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.“ |
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> 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.