President Trump's frustration over Europe's aversion to American chicken underscores a persistent trade conflict, primarily revolving around fears of 'chlorinated chicken.' This term originated from the U.S. practice of rinsing poultry with chlorine to combat bacteria, a practice that the EU banned in 1997. Although the term remains prevalent, experts indicate that only a small fraction of U.S. poultry is processed with chlorine today. The majority now utilizes safer organic acids for pathogen reduction, yet European reluctance and concerns regarding food safety remain noteworthy in ongoing trade discussions.
"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 Auburn University.
It's not surprising the specter of chlorine-soaked chicken has staying power for European consumers. But the accuracy of the term has eroded over the years.
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