Transatlantic Tensions: The Debate Over Chlorinated Chicken
The controversy over the safety of American poultry continues to simmer, especially after recent comments by President Trump. This longstanding issue, which has sparked debates across Europe, centers on the European Union’s concerns about U.S. poultry processing methods.
Derisively referred to as “chlorinated chicken,” U.S. poultry has faced scrutiny from European consumers who question its safety. The term originates from the use of chlorine rinses in U.S. poultry plants to eliminate harmful bacteria like Salmonella and Campylobacter. Despite its widespread use in the U.S. during the 1990s, the European Union banned such treatments in 1997, fearing negative health impacts.
This topic gained renewed attention during Brexit discussions, with U.K. business secretary Jonathan Reynolds affirming that the nation’s food standards would remain unchanged, even under new trade agreements. He addressed these concerns in a Sky News interview, emphasizing the U.K.’s stance against importing chlorinated chicken.
While the label “chlorinated chicken” persists, it no longer accurately describes the majority of U.S. poultry. Dianna Bourassa, an academic expert in poultry microbiology at Auburn University, points out that “The vast majority of chicken processed in the United States is not chilled in chlorine and hasn’t been for quite a few years.” According to the National Chicken Council, less than 5% of U.S. facilities use chlorine, opting instead for safer, diluted solutions.
Modern practices favor organic acids such as peracetic acid, which combines vinegar and hydrogen peroxide to reduce bacteria. Bourassa explains that this method is part of the chilling process, effectively extending shelf life and significantly decreasing bacterial presence.
Despite these advancements, the U.S. poultry industry faces export restrictions in the U.K. and EU, where chemical treatments remain prohibited. European regulators argue these treatments mask inadequacies in U.S. food safety standards. Sarah Sorscher from the Center for Science in the Public Interest states, “European regulators are seeing the antimicrobial washes as a band-aid to cover up what’s really a lack of adequate hygiene.”
Comparing foodborne illness rates between the U.S. and Europe remains challenging due to differing regulatory frameworks. The EU’s “integrated” food safety strategy reportedly cut Salmonella cases by 50% within five years of implementation. Byron D. Chaves of the University of Nebraska-Lincoln notes that European methods focus on preventing bacterial presence before slaughter, unlike U.S. practices which address contamination post-slaughter.
While some advocate for the U.S. to adopt European standards, Chaves warns, “I would be very cautious about pushing that narrative,” noting that neither region’s approach fully eradicates bacterial risks, as evidenced by persistent infections on both continents. Thus, proper cooking hygiene remains critical. To minimize risks, avoid washing raw chicken, which can spread bacteria, and ensure poultry is cooked to a safe internal temperature of 165 F.
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