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?
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:
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.
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.
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:
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 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:
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.
Moleaer nanobubble technology has shown significant performance benefits, including:
These outcomes show how processors can move away from traditional chemicals like chlorine, without compromising on safety or efficiency.
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?
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