L Goodwyn wrote:Dan , I disagree
Commercial poultry is is NOT chlorinated
In January 2009, the outgoing Bush Administration escalated a long-running dispute with the European Union (EU) over its refusal to accept U.S. imports of poultry treated with antimicrobial
rinses. ... Because most U.S. poultry processors use PRTs [the rinses], U.S. poultry meat has effectively been prohibited from entering the EU countries, where the practice is not acceptable.
In 2002, the United States asked the EU to approve the use of four PRTs on poultry destined for export there: chlorine dioxide, acidified sodium chlorate, trisodium phosphate, and peroxyacids. Each is approved for use in poultry processing by both USDA and the U.S. Food and Drug Administration (FDA). More specifically, after birds are slaughtered and the carcasses eviscerated, a USDA inspector examines them for fecal contamination or other problems. They then enter a final washing procedure, where the PRTs may be applied, either as a spray or wash on the processing line, or as an addition to the water used to lower the carcass temperature (the chiller tank). Federal regulations further specify PRT concentration levels and other usage requirements.
Dan Boone wrote:... If you cook those chickens properly, they could be half-rotten or full of predator-pathogens (which I am not certain are even a thing) and they might taste disgusting but they would not be in my opinion be unsafe to eat. ...