Farmed Thai chickens live in better conditions than American or British.
It’s not about trusting “Americans” – it’s about the animal’s welfare and whether the meat quality is so low that it needs chlorine washing to make it edible
Give me chlorine washed chickens or give me death!
I’ve already stated several times that washing a product in bleach (such as salad) is acceptable. What I have repeatedly expressed concern about is that chlorine bleaching a meat allows lower standard meat to be used because the bleach will render it less inedible than if it were not used.
Yeah, I know I’d need to prize your bleached tasteless meat from your cold, dead hands.
And you don’t realise why one meat is better than the other. The irony.
If I bleach a toilet after use, it will always be cleaner than if I don’t. Doesn’t make me want to eat out off a toilet bowl.
I'm not sure its worthwhile to respond to a list of stand-alone petulant snarks, but its a slow and rainy morning so I will.
If, contrary to your prior statement, you not carping about untrustworthy Americans then I look forward to hearing no more of your tripe about "no one" trusting gun and freedom loving Americans. Right?
But if the issue is the animal's welfare and the quality of the meat that requires chlorine washing to make it edible THEN why, in spite of numerous opportunities in this thread, have you failed to demonstrate that the American broiler chicken welfare is unacceptable, or that chickens would be inedible without a dip in slightly chlorinated water?
As has been explained to you, again:
- Chickens are "cold water immersion chilled" because it decreases production time and is less expensive than air chilling and as a side benefit brings the temperature down more quickly, and reduces the chance of spoilage.
- Added to the water is an anti-microbial, hypochlorous. The amount is tiny, 3 parts per MILLION. It does not "bleach" the meat, it is untastable, and it is totally safe to consume. However, it does inhibit future growth of bacteria and pathogens.
- The USDA recommends the practice.
- Numerous industry scientific studies also support its use as the most effective as the most effective means to control the level of microbiological contamination of poultry meat and poultry meat products. (e.g. University of Maryland)
- After treatment and rinsing, FSIS monitor the poultry to ensure that ZERO chlorine is present after treatment. (MSU)
- The same chicken, only air-chilled, is also available from many of the same suppliers - the difference being that for those with the most discerning palates, air chilling tends to do better in preserving flavor in the time between slaughter and supermarket. It is ALSO 50-75 percent more expensive.
YOU have given ZERO proof that otherwise inedible meat is being made edible through "bleaching". What you have demonstrated is how modern sanitary practices for the safe production of food products is viewed by foodie luddites as PROOF that sanitary practices are a bad thing - that the Thailand chicken shipped to England is safe BECAUSE it was likely raised and slaughtered with minimal concern for microbes, parasites, or non-fatal viruses.
This is not news: Luddites will always be with us. Fluoridation, Pasteurization, Vaccination, Refrigeration... you name it, there is a kook against it. Alarmism and lurid imaginary fears are their stock and trade (often with conspiracy and xenophobic theory attached).
As you have amply demonstrated in this thread.
