Comment by daedrdev

https://www.npr.org/sections/shots-health-news/2025/04/15/nx...

“The vast majority of chicken processed in the United States is not chilled in chlorine and hasn't been for quite a few years.

…

Less than 5% of poultry processing facilities still use chlorine in rinses and sprays, according to the National Chicken Council, an industry group that surveyed its members. (Those that still do use a highly diluted solution at concentrations deemed safe.)

Nowadays, the industry mostly uses organic acids to reduce cross contamination, primarily peracetic, or peroxyacetic acid, which is essentially a mixture of vinegar and hydrogen peroxide.“