Comment by wojciii
5 hours ago
> What do European chicken meat plants use to reduce bateria load?
I'm sure it's just salt and water.
I don't understand why consumers will pay for a chicken breast which has been injected with salt water. It comes out when you prepare it.
Also some people don't season food with salt (you can add salt at the table if you really need it). Meat with added salt taste very salty to me.
It's also down to vaccination requirements for EU based farms who take far more preventative measures than US ones.
It's why you can eat raw eggs and keep them out of the fridge in the EU/UK but not in the US, because the chickens are vaccination for Salmonella.
The reason for keeping eggs in a fridge is different (primarily washing vs not washing). This has been discussed a number of times at HN.
Here is an example: https://news.ycombinator.com/item?id=19815155
Japanese egg production is even cleaner, but then consuming raw eggs is commonplace in Japan.
Generally, I agree with your post. About "keep them out of the fridge": I thought this is mostly due to wash or not-wash the eggs before packing. I think washing removes a thin layer that makes the eggs last longer, but can be visually less appealing. Please correct me if you know better! Japan also vaccinates heavily for Salmonella, and they eat plenty of raw eggs in their cuisine.
> . I think washing removes a thin layer that makes the eggs last longer, but can be visually less appealing.
European eggs look just fine. The wash we talk about here is chemical, not just cleaning out mess with water.
But yes, this is about wash or not-wash thing. Just that is has nothing to do with visuals.