美歐採取不同家禽肉防菌措施：美國最後用氯殺菌，歐洲想源流防菌。
...For years, in the US, instead of preventing that chickens get infected with pathogens during all stages of rearing and slaughter, the poultry industry has resorted to chemicals to eliminate bacteria at the end of the meat production chain. In other words, chemical washes aim to make up for inadequate hygiene on farms and abattoirs.
In contrast, the EU has chosen another strategy to fight meat-borne bacteria. The philosophy of the ‘farm to fork’ approach is essentially based on the wise proverb prevention is better than cure.
The farm to fork approach requires a series of steps all along the production chain to ensure food sold to consumers ultimately is safe. In the case of poultry, hygiene stipulations at farm level include the use of dedicated clothing and footwear by farm workers to avoid bringing bacteria into poultry houses. This must be complemented with proper transportation conditions as well as hygienic slaughtering and processing practices.
EFSA, the European Food Safety Authority, recognises that ‘’(the) public health benefits of controlling [zoonotic pathogens] in primary broiler production are expected to be greater than control later in the chain as the bacteria may also spread from farms to humans by other pathways than broiler meat”...
http://www.beuc.eu/blog/what-is-wrong-with-chlorinated-chicken/
BBC Radio 4
"We are not going to dilute our high animal welfare standards, or our high environmental standards, in pursuit of any trade deal."
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