Documentary reveals why Brits
refuse to eat American meats
by
Hannah Sparks
Original Article
Posted By: AltaD,
10/13/2020 3:08:54 PM
Brits are turning up their beaks at American chicken.
Microbiologist Lance Price, a professor at George Washington University in Washington, DC, has embarked on a five-year examination of bacterial contamination in American livestock. Recently, he shared his findings for UK’s Channel 4 program “Dispatches,” which aired Sunday. (Snip) So-called “chlorinated chicken” has become a revolting mascot for American poultry among UK consumers, who have long shunned our chops over the practice of bleach-washing raw chicken in order to eliminate the harmful pathogens discussed in Price’s study. In 1997, the European Union put a ban on the practice, meaning a majority of poultry raised in the US were not eligible for export
Reply 1 - Posted by:
earlybird 10/13/2020 3:19:00 PM (No. 571347)
Must be something to do with shipping them to the UK. I have never eaten a “chlorinated chicken” in my life. Why don’t they raise their own?
12 people like this.
Reply 2 - Posted by:
earlybird 10/13/2020 3:28:18 PM (No. 571352)
The EU has banned US chicken because of chlorine washing for years. It isn’t the chlorine wash. It is the notion that really contaminated chickens will be chlorine washed. This is a concern of those who want all chickens raised free range.
More agenda.
https://theconversation.com/chlorine-washed-chicken-qanda-food-safety-expert-explains-why-us-poultry-is-banned-in-the-eu-81921
5 people like this.
Reply 3 - Posted by:
earlybird 10/13/2020 3:43:11 PM (No. 571363)
Price, formerly an adviser to Obama, has an agenda.
https://obamawhitehouse.archives.gov/sites/default/files/microsites/ostp/PCAST/price_lance.pdf
4 people like this.
Reply 4 - Posted by:
seamusm 10/13/2020 3:47:26 PM (No. 571367)
If the Law of Supply and Demand is applicable (and it should) then fewer customers mean less demand and lower prices for the US consumer. I feel a little bad for US chicken growers but not enough to be mad at the Brits.
7 people like this.
Reply 5 - Posted by:
bad-hair 10/13/2020 3:57:32 PM (No. 571375)
160 degrees and you don't need to decontaminate anything. Bacteria are dead and gone at 140. Personally I find a chicken breast is about perfectly juicy at 172.. Buy a proper meat thermometer and learn how to use it.
19 people like this.
Reply 6 - Posted by:
anniebc 10/13/2020 3:58:15 PM (No. 571376)
Okay, so, I'm not crazy about their stuff either.
10 people like this.
Reply 7 - Posted by:
TexaTucky 10/13/2020 4:13:19 PM (No. 571401)
So does this mean Brits don't use dishwasher detergent either? It's "chlorinated", too. And both dishes and chickens get a final rinse.
12 people like this.
Reply 8 - Posted by:
earlybird 10/13/2020 4:42:42 PM (No. 571427)
This is not about what the people in the UK want. It is about the furtherance of Mr. Price’s agenda. He is an activist regarding the overconsumption of antibiotics and believes that that can also happen as a result of use of antimicrobials in the processing of food animals. His zealotry is behind the documentary. Here is another article on the subject.
https://theconversation.com/chlorine-washed-chicken-qanda-food-safety-expert-explains-why-us-poultry-is-banned-in-the-eu-81921
An excerpt:
US chicken has been banned in the EU since 1997 because of this chlorine washing process. But this isn’t because the treatment itself has been deemed dangerous. A report by the EU Scientific Committee on Veterinary Measures, for example, highlighted that the chemical cleaning treatment can be effective at removing foodborne pathogens depending on how it is used. The real fear is that heavily soiled birds may not be sufficiently disinfected, and that relying on chlorine washing could lead to poorer hygiene standards overall.
EU officials believe the food industry should be continually improving hygiene standards in all steps of processing – the “farm to fork” principle, and so have banned chickens washed in chlorine as a deterrent to poor practices. But in the US, there are no poultry welfare standards so the process is common. There have also been reports, including undercover video evidence by the Humane Society of the United States, of both inhumane and unsanitary practices being carried out within poultry houses due to a lack of animal welfare regulation.
So the EU is banning chlorine-washed chickens to force those who raise commercial chickens do so according to EU standards. It has nothing to do with the use of the chlorine wash. And the documentary has everything to do with Mr. Price’s position as an activist.
10 people like this.
Reply 9 - Posted by:
Enoch Powell 10/13/2020 4:54:49 PM (No. 571434)
I always thought when there the Brits could pay a little more attention to washing themselves!
12 people like this.
Reply 10 - Posted by:
kdog 10/13/2020 5:03:50 PM (No. 571446)
Never ceases to amaze me the depths the media will plumb to find a story about "America Bad".
12 people like this.
Good..
2 people like this.
Reply 12 - Posted by:
snowoutlaw 10/13/2020 5:16:38 PM (No. 571461)
Bet they chlorinate their tap water.
Of course this is just another example of the one way protectionism that went on before Trump. I say put them on the shelf, mark the package correctly and let the buyer make the decision.
6 people like this.
Reply 13 - Posted by:
Bur Oak 10/13/2020 5:41:09 PM (No. 571479)
Which country had mad cow disease?
12 people like this.
Reply 14 - Posted by:
chumley 10/13/2020 8:22:58 PM (No. 571657)
Maybe its because we dont include enough organs to please their pallets.
1 person likes this.
Reply 15 - Posted by:
TrueBlueWfan 10/13/2020 9:16:24 PM (No. 571694)
I know of an associate of my hubby's that died of the human form of mad cow, Kruzfeld-Jacob disease (sp?). He had visited the UK and eaten undercooked beef there. British cooming is hardly fine cuisine, but if they do not want our chicken, it is their loss.
3 people like this.
Reply 16 - Posted by:
TrueBlueWfan 10/13/2020 9:17:29 PM (No. 571697)
That should say COOKING, not cooming.
0 people like this.
Reply 17 - Posted by:
varkdriver 10/13/2020 9:32:16 PM (No. 571699)
During my two assignments in England, we found the British-raised chicken had a fishy taste. Turns out they feed them fish instead of corn. Never bought it again after that first time. We always bought chicken at the base commissary, and it tasted great.
As noted, cooked to the proper temp, chicken is safe.
6 people like this.
Reply 18 - Posted by:
NorthernDog 10/13/2020 9:54:52 PM (No. 571709)
Not mentioned is British food leaves a lot to be desired. Fish & Chips served wrapped in newspaper. Something called Sweetbread that is actually calves glands and/or other leftover parts. Peas and hard-boiled potatoes are a 'delicacy'. And many restaurants have something called Spotted 'Richard' on the menu.
1 person likes this.
Reply 19 - Posted by:
ladydawgfan 10/13/2020 11:14:05 PM (No. 571770)
Sanitary practices are paramount in cooking chicken. Follow the rules and you will be safe.
1. Wash hands with antibacterial soap before AND immediately after handling raw chicken. Be sure to wipe down counters and surfaces touched by chicken or any accompanying liquids with antibacterial cleaner.
2. NEVER use a wooden cutting board to cut or trim poultry, or any meat, for that matter. Wood is extremely porous and will suck the juices and bacteria deep into the wood fibers where it can never be cleaned. Stick to plastic or glass and change the board and knives after use, before introducing any other ingredients to the recipe.
3. Cook to at least 165°F. There is no such thing as acceptable medium or medium-rare chicken.
These are the rules in my kit hen and I have never made anyone sick from my chicken cooking.
3 people like this.
Reply 20 - Posted by:
DVC 10/13/2020 11:41:52 PM (No. 571793)
Hmm. A water solution with a small amount of chlorine sounds to me like a description of city tap water in any city. So, washing off chicken meat with what is essentially tap water with some extra chlorine is somehow considered harmful? Seems to me that killing any bacteria that may have gotten on the meat during handling is a good thing.
0 people like this.
After 60 Minutes aired that piece about a chicken processing plant, not once but maybe three times, you can't get me to eat chicken. Whatever is used to fee the masses, has problems.
0 people like this.
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