Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Our Blog on May 22, 2025
Chlorinated chicken has been a buzzy topic in my newsfeed lately. As a food safety blogger, it both surprised me and didn’t surprise me. A lot goes on behind the scenes to manage microbial growth in our food supply.
But chlorine?
Bleach?
On food contact surfaces, sure. But on actual food? I had to check.
Here’s what I discovered.
Despite the U.S. poultry industry being the #2 chicken importer in the world to more than 100 countries, certain propaganda has been circulation about rejecting chlorinated chicken from the United States.
While the recent tariff negotiations have increased talk about American-made products, concern over so-called chlorinated chicken from the United States has been going on in the background in European countries.
In fact, in 2021, similar trade deals brought up this very same topic.
Chlorinated chicken or “Chlorhünchen” in German news, has been blasted as unsafe.
These European beliefs center on the fact that they believe this method of disinfecting is used to mask subpar food safety in the U.S. poultry industry.
“European regulators are seeing the antimicrobial washes as a band-aid to cover up what’s really a lack of adequate hygiene,” says Sarah Sorscher, director of regulatory affairs at the Center for Science in the Public Interest, a consumer advocacy group. “Our practices are essentially, in their minds, inadequate,” she says.
The term chlorinated chicken refers to the outdated use of chlorine in poultry processing plants. A procedure used to reduce the presence of harmful bacteria like Salmonella and Campylobacter. Frequent sources of foodborne illness.
While chilling poultry or rinsing it in a diluted a dilute chlorine solution, the practice is not widely used today.
“The vast majority of chicken processed in the United States is not chilled in chlorine and hasn’t been for quite a few years,” says Dianna Bourassa, an applied poultry microbiologist at Augburn University.
Less than 5% of poultry processing facilities use chlorine rinses and sprays, says the National Chicken Council
In fact, According to the National Chicken Council, less than 5% of poultry processing facilities continue to use chlorine rinses and sprays today. Those that do use this disinfection method use a highly diluted solution at concentrations. Concentrations the industry explains is safe.
Dilute or not, consumers are imagining household bleach. The kind you use on t-shirts and tighty whities. Which is somewhat true. Only it is diluted into the parts per million. Enough to kill Chloharmful microbes, but not enough to cause human harm.
One particular study conducted by the University of Maryland and the Joint Institute for Food Safety and Nutrition affirmed the safety of using chlorine for both food processing and water treatment. The public health benefits gained in reducing foodborne illness and waterborne infections are the reason this practice has been used in this and other food industries throughout the country.
The Food Safety Inspection Service (FSIS), the agency tasked with monitoring the poultry industry (and other food producers), closely monitors residual chlorine on carcasses of those producers who continue to use this practice. Zero residual chlorine is the requirement.
In fact, a study from Mississippi State University demonstrated that there were no hazardous chemical residues in poultry meat following chlorine-based compound treatment of carcasses.
If chlorine isn’t used anymore? Are producers using something similar, and just not as widely well-known.
The short answer is yes.
Instead of the chlorine-based compounds that have gotten such negative attention, poultry producers have moved toward other options.
Most of the industry has moved towards using organic acids to reduce cross-contamination. One of the most popular is peracetic, or peroxyacetic acid. Essentially a combination of vinegar and hydrogen peroxide?
Is this better?
Maybe.
This cleaning solution is on quite of few Pinterest boards as a “chemical-free” cleaner. So, its perception is probably better received than the bleach-associated chlorine compound.
CPC is an antiseptic commonly found in toothpaste, mouth wash, and nasal sprays. It is used to kill harmful bacteria and other microorganisms.
Other common disinfectants include acidified sodium chlorite (ASC), bromine solutions, organic acid rinses, and other niche decontaminants.
While Europe relies on pre-harvest interventions, (something also performed in America) as opposed to the emphasis on using chemicals and other strategies to kill pathogens after the animal is already slaughtered, European chicken isn’t necessarily safer than American chicken.
In fact, prevalence of infection from Campylobacter and Salmonella bacteria is quite high in both Europe and the U.S.
Proving neither region’s approach to reduce the presence of harmful microbes is more successful at eliminating risk.
There are several proactive options that the U.S. poultry industry and those abroad can also employ to reduce the potential presence of harmful germs. Overall, this strategy can improve contamination outcomes, but cannot eliminate them entirely.
Healthy poultry starts at the source. Creating healthy chicks from healthy breeder hens. Selecting for healthy breeding stock and good antibodies give the chicks the best start at fighting off pathogens themselves.
Sanitation at hatcheries is also important. In addition to vaccination, feeding chickens heat treated corn and soybean meal can reduce bacteria from entering the area and the chicken. Additional biosecurity measures reduce the risk of harmful germs.
Having U.S. federal meat and poultry inspectors onsite during processing isn’t just a good idea. It is required by law. Inspectors are present to ensure that every single chicken product is safe, wholesome, and currently labeled.
Disinfection is a key way poultry processors mitigate contamination risk. From organic rinses to cool temperatures, and even metal detectors to make sure foreign objects are not packaged along with poultry products are way to keep these products safe.
Both the company and federal agencies conduct routine microbiological testing on samples from the production facility. These specialized tests indicate the presence of potentially harmful germs in the poultry products.
In addition to purchasing poultry from trusted sources, there are a few things you can do at home to minimize your risk of contamination.
How do you feel about 5% of US processed chicken being “chlorinated?”
Is it scary to think of chemicals used on food products? Or is it a better alternative to increased microbial contamination risk?
If you’d like to know more about food safety topics in the news, like “Is Chlorinated Chicken Really a Thing? Is It Safe?,” check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
By: Heather Van Tassell (contributing writer, non-lawyer)