Chlorinated Chicken Debate Returns: What’s Next for Food Safety? 

Why food processors are moving beyond chlorine – and how that shift is opening the door to new disinfection strategies across the food industry

By: Leah Kramkowski, Moleaer's head of Food & beverage

The debate around chlorinated chicken is back in the headlines. Consumers are once again asking: is it safe to wash chicken in chlorine? And what does that mean for food safety standards in poultry processing globally?

According to the National Chicken Council, fewer than 5% of U.S. poultry processors still use chlorine-based rinses and sprays. The vast majority have transitioned to alternative antimicrobial strategies to meet higher food safety, export standards and consumer expectations.

But while poultry has moved on, chlorine is still widely used in other parts of the food system – particularly in produce.

As poultry processors embrace better alternatives to chlorine, other food sectors should also be asking: what’s next?

Why Chlorinated Chicken Became Controversial

Chlorine washes were introduced in food processing to reduce pathogens like Salmonella and Campylobacter. The rinse was affordable, effective, and widely used across the U.S. food system. But concerns from EU regulators and consumer watchdogs centered around:

• Chemical residues left on meat
• Poor hygiene practices upstream, masked by chemical sanitizers
• The use of chlorine as a substitute for preventive safety measures

This led to a longstanding ban on U.S. poultry imports in the European Union – a trade issue that still resonates today and continues to shape the future of U.S. poultry exports.

It’s Not Just Poultry: Why Other Food Sectors Are Ripe for Change

While the poultry industry has largely moved past chlorine, other food categories – like fresh produce – still rely heavily on chemical washes. Chlorine remains the standard for washing produce in many U.S. processing facilities. It’s affordable, familiar, easy to integrate.

From concerns about residues and off-flavors, to variability in efficacy, chlorine-based sanitation presents challenges. And in less-regulated industries where kill-rate requirements are lower than meat and poultry, there’s an opportunity to adopt safer, more efficient solutions.

Nanobubbles + Ozone: A More Effective Alternative to Chlorine and Chemical Washes

Moleaer's ozone nanobubble technology is helping produce processors rethink microbial control – both as a standalone disinfection strategy and as a complement to existing chemical treatments.

Nanobubble technology can be used alone in many applications or combined with lower doses of existing chemistries to improve performance and reduce overall chemical usage.

In produce washing, ozone nanobubbles offer extended contact time and increased surface area, allowing for:

• Consistent 4 log (99.99%) to 5 log (99.999%) reductions in common foodborne pathogens
• Improve water quality and clarity
• Lower cross-contamination risks across wash lines
• Minimize or eliminate the need for harsh chemicals
• Avoid residues, off-flavors, or chemical alterations to the product
• Compatible with organic programs

In a recent independent study on produce, Moleaer’s NOVO3 nanobubble generator outperformed leading chemical solutions, delivering greater pathogen reduction without the use of added chemicals – proving nanobubbles can meet or exceed traditional standards in microbial control.

With no harmful byproducts and a clean safety profile, ozone nanobubbles are a scalable, residue-free alternative to chlorine and PAA.

Water: A Critical Control Point for Food Processing & Safety

Water is essential to every food processing environment. It’s used to rinse produce, clean equipment, and move products efficiently through production lines. But it’s also one of the biggest hidden risks – capable of spreading contamination if not properly treated.

That’s why processors are rethinking how they treat and manage water, especially in areas like:

• Fresh-cut produce washing
• Ready-to-eat food prep
• Packing house sanitation
• Pre-and post-harvest processing

Moleaer nanobubbles offer a way to elevate the safety and quality of water without relying on large volumes of chemicals. And that opens the door for a cleaner, more sustainable food system.

Real-World Impact: Proven Results

Moleaer nanobubble technology has shown significant performance benefits, including:

• 4 log (99.99%) to 5 log (99.999%) kill for most common foodborne pathogens
• 60% better suspended solids removal, enhancing water clarity
• 50% reduction in water usage, contributing to sustainability goals

These outcomes show how processors can move away from traditional chemicals like chlorine, without compromising on safety or efficiency.

The Future of Food Safety

The chlorinated chicken debate may dominate headlines but the real opportunity lies in the broader shift toward better, safer water treatment across the food industry. Whether used alone or alongside chemistry, nanobubbles represent a new chapter in how we think about disinfection.

As regulators tighten standards and consumers demand cleaner food, now is the time to bring scalable, science-backed innovations into the spotlight.

Interested in learning more about nanobubble technology in food processing?

👉 Contact us or explore our Food & Beverage Solutions.