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Chlorine-washed chicken?

 
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Perhaps somebody here can help me out?

In Germany we have (due to the TTIP-negotiations) a lot of discussion about chlorine-washed chicken.
Chlorine chicken have become kind of a symbol for the type of food many European consumers do not want to be imported from the US, along hormone fatted beef, GMO-grains etc.

One Problem in the discussion is: Nobody seems to really know, what exactly “chlorine washed” means.
Some say, chlorine is only used in very small amounts, like in a swimming pool, to avoid the multiplication of pathogens in the chilling tanks.
Others say, several sprays and bathes of different high concentration chemicals are used to literally disinfect the contaminated (e.g. with excrements) carcasses.

Therefore I am searching for detailed information on such a processing plant:
What chemicals in which concentration are typically used and how and for how long are they applied?

 
pollinator
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This article states that the cooling bath has 50 parts per million of chlorine, which is roughly the level you use if you want to shock treat (get rid of algae) a hot tub.

One thing to keep in mind is that chlorine costs orders of magnitude more than water, so any processor that wants to stay in business is going to do as much cleaning as possible with water to minimize the amount of chlorine they have to buy.
 
Manfred Eidelloth
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I now have found a paper by the European Food Safety Authority from 2005, about 4 chemicals used:
http://www.efsa.europa.eu/de/scdocs/doc/297.pdf

Trisodium phosphate in a 8%-12% solution (pH 12, Temperature 7-13°C) ist used as a spray or bath for about 15 sec.
It disrupts the microbes cell membranes and romoves their protective fat films, causing them to leak their intercellular fluit.

Sodium chlorite is used at a concentration of 500-1200 mg/Liter in combination with an arbitrary acid (pH of the solution 2.3-2.9) for 15 seconds as a spray or 5-8 seconds when dipping.
(It can also be used in chilling water up to 150 mg/Liter for 1 to 3 hours.)
It oxidises cellular contituents and disrupts protein synthesis.

Chlorine dioxide is used up to 50mg/l in sprays, washes and for chiller bathes.
Ist function is similar to sodium chlorite.

Peroxacids also oxidize the cell membrane and are used in concentrations up to 220mg/l für up to 15 sec in sprays ans washes or up to 60 min in chiller baths.


 
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