Chlorine-Washed Chicken: Is Your Dinner Safe?
Mar 11, 2025•12 min
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Episode description
Story at-a-glance
- Conventional chicken is often soaked in chemical baths, including chlorine solutions, to reduce bacterial contamination — a practice banned in the European Union since 1997. Chlorine-washed chicken may absorb chemical residues through its porous muscle tissue, which raises safety concerns
- U.S. regulations do not require processors to disclose the use of chemical washes or antimicrobial treatments on chicken packaging, keeping consumers unaware of what their food has been exposed to
- Industrial chicken processing prioritizes speed over hygiene, with some facilities handling up to 2 million chickens daily, creating conditions that require chemical interventions to compensate for poor sanitation
- Many conventional chickens are injected with water, salt, and phosphates to increase their weight by up to 15%, meaning consumers are paying for added liquid rather than actual meat
- Choosing pasture-raised, naturally processed chicken supports humane farming, cleaner processing practices, and higher-quality nutrition while reducing reliance on chemical interventions
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