On Tuesday, 10 September 2019 11:38:44 UTC+1, Norman Wells wrote:
On 10/09/2019 11:05, Dave Plowman (News) wrote:
In article ,
Fredxx wrote:
You think the label will say 'The only way this product is suitable for
human consumption was by the addition of chlorine'?

It will probably say "enhanced cleanliness" or something similar. Do you
drink water made "suitable for human consumption was by the addition of
chlorine"?

Good to know you can't see the difference between something which is
necessary and something which isn't.

If adding chlorine was necessary to make chicken safe to eat, why isn't it
used in the UK?

It isn't exactly safe to eat, not if you take preparation into account
as part of that.

Chlorine is used to wash salad in the EU.

There are even official warnings about washing raw
chicken under the tap for example:

https://www.nhs.uk/live-well/eat-wel...h-raw-chicken/

Which is differnt from doing the same in factory conditions.




Moreover, campylobacter, which is the commonest form of food poisoning
in the UK, comes in the main from eating contaminated cooked chicken:


That's not what it says, it doesn;lt say the main cause is from eating cooked chicken.

https://www.food.gov.uk/safety-hygiene/campylobacter

*Any* cheap and easy means of reducing these dangers should surely be
used.

That's what america claims becaus eit is cheaper and easier than using proper hygene controls.

And commercial washing of the meat in water containing a pretty
dilute amount of chlorine (about twice the concentration used in a
swimming pool), which leaves no residue and causes no flavour taint, is
surely to be welcomed and encouraged.

No because it doesn't solve trhe problem all it does is reduce the amounts to a levekl which is said to be safe, thenh the chicken goes off on it';s journey and the levels of bacteria increase because the cholorine doesn't kill all the bacteria.


Why we don't do it is purely because of rather contemptible EU
anti-competitive rules. Chicken from the USA is sensibly treated in
this way, and is cheaper,

but by the time it gets to the UK the bacterai levels have increased.
Plus the levels of hygene in US kitchens and poultary production is far lower than the UK or the EUs.

https://www.theguardian.com/commenti...chicken-brexit




but the EU fears free competition from US
chicken in EU markets and would like to prevent it coming in. But it
can't do that under WTO rules, so it artificially bans
'chlorine-washing' of any chicken, for no scientific reason,

there are reasons otherwiose why would the US bother washing chickens if it wasn't required.?


Safety should come first. Don't you agree?

Yes which is why I'd want chicken to be labled where it has come from then let the consumer decide, but the US doesn't want that labeling to be used.