I haven't said much on the "chlorine-washed chicken" debate yet, but isn't it obvious that, provided food & other products meet our safety & quality standards once here, we shld be willing to accept US imports made to US production standards? How's it our business how it's made?
Chicken, not cattle. We choose not to. Rates of campylobacter infections are higher in UK and Europe than in America. In parts of the EU they are very high.
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Hence the term "white striping" seen in poultry meat.
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