Chicken doesn't go from the abattoir straight to the plate. There are many places in-between where contamination can take place. If infections are "covered up" by a chlorinated wash, then that means no infections. What is wrong with that?
No shortage of examples of bad practice at all stages, in the EU and in the UK. Are we really expected to believe there are high standards, fully enforced all across the EU?
Chorine washed chicken from the US is likely to be safer than non-chlorine washed chicken from the likes of Romania.
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According to a report from the Adam Smith Institute (which argues in favour of allowing PRTs), “immersing poultry meat in chlorine dioxide solution of the strength used in the United States reduces prevalence of salmonella from 14% in controls to 2%. EU chicken samples typically have 15-20% salmonella.”
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In other words, prior to any chlorine washing, US chicken is safer than EU chicken. So much for higher EU standards.
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What’s more, the US National Chicken Council estimates that only 10% of the processing plants in the US actually use chlorine washes.
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So the majority of US chicken isn't chlorine washed in the first place.
Bad abattoir practice doesn't create infections. The infections occur before they reach the abattoir.