Apparently in Europe our food standards have become a bit of a joke. The European Union is scheduled to negotiate new trade standards with the U.S. according to an article I read. And, wouldn’t you know it, their big hang-up with an open trade agreement is our food processing standards. Shocking, right? 😉
More specifically chicken. Here in the U.S., we give our chickens a quick dip in a chlorine bath to kill things like salmonella. The use of chlorine in most of Europe was banned in the 1990’s–out of the fear that it caused cancer. Europeans are worried that if they have an open trade agreement with us, they will be exposed to our less than desirable food processing methods {hormone-treated beef and GMO grown crops will also be the subject of debate}.
When the E.U. decided to move away from treating the already processed chicken with chlorine, they moved to testing the live animals. They have gotten their rates of salmonella down to 2% with this method {though, of course, it makes the chicken more expensive}. On that note, U.S. officials state that chlorine poses no threat to our health, and the E.U. just doesn’t want U.S. competition with cheaper chicken. Ah, where’s a girl’s opinion to land–who knew chicken could be so political?
I’m going to go on record and say that I salute Europe’s strict food standards. I don’t think they would outlaw the use of chlorine without cause. This kinda makes me want to buy fresh chickens only. Yuck!
I think we could totally learn a thing or two from their elevated concern with public health and safety. I know our food costs would go up–we would have to reprioritize a bit for sure. What do YOU think, do you care how our chicken is processed? Or do you think this is a no-biggie sort of deal?
~Mavis
PattyB says
Not to mention the fact that the US has an agreement with China to process our chickens. Yes, we send them over there, they process them and send them back.
Jennifer S. says
I seem to have learned in school about a time not so long ago where people spent their lives providing food and shelter for themselves. I also seem to remember that this was the way of life FOR ALL TIME before, say, 1930 when grocery stores became widespread and popular. So the complaint of food costing too much really irks me. The one thing necessary to live day to day can’t receive more than 20% of our budget without an outcry for cheaper food?!?
I definitely go on record to support strict food standards! Remember that while one may choose to buy cheap food, one also is choosing to pay for inevitable medical care if not immediately, then down the road with chronic illness and malnutrition-related diseases!
Cecily says
I learned in school about a time when tens of thousands of people died from bacteria from organic, unpasteurized and unregulated foods that they raised themselves and sold to others. That was the real way of life before the 1930’s. It is true that many choose to buy less than nutritious food but there are also those who can only afford a $5 chicken, not that $20 organic, pasture raised one. Let’s not forget that shelter and clothing are also necessities and also go up in price along with food. Food standards are very important but it can be taken to far. I really can’t afford pay $8 for 4 plums or $12 for a gallon of milk like they do in the E.U.
maile says
EU is right on. I vote for (SAFE) standards. I purchase clean food, yes it is more costly, but I measure the “true cost” by my health and that of my family.
Kristina says
I don’t raise meat poultry, but I do grow walnuts and almonds for a living. I have to say that we are damned if we do, damned if we don’t with food safety concerns. On the one hand, most consumers will accept approximately *zero* risk from food-borne illness, even though we grow stuff outside in the dirt around wildlife like birds (major salmonella vectors), and what has a beating heart also poops, no matter how it was raised. On the other hand, we have the Walmarts (and other cheap meat purveyors who shall remain nameless here…) of the world who make bank selling stuff to the masses, cheap, and consumers who (literally) eat it up. Do you think a chicken farmer gets to set either his price or methods if he sells to a giant like Wal-Mart? How do American processors who use bleach stack up, percentage-wise. — it would be nice to know, though it isn’t covered in this piece. Also, is that 2% an average, or across the board?
As for bleach — meh. We drink it all the time in municipal water sources, and it prevents us from dying from communicable diseases ( which is technically the most common “natural” way that people have died during human history). Myself, I can afford to pay more, but I’m not sure I would and not sure I can stand to see another farmer’s flock destroyed simply because a government is unwilling to use modern technology to prevent infection.
lynne says
I think the EU is far ahead of us when it comes to food processing standards. I purchase my chickens (butchered & packaged) from a local farmer, who raises them free range. A little “dryer” than the store bought crap, but brining helps that issue considerably!
Michelle says
I support stronger food safety practices on the part of the manufacturer. Especially considering how often I still hear news of people contracting food-borne pathogens in this country. It’s possible that Europe might be going overkill on their regulations, since I know cancer-causing claims hit the news constantly and often condradict each other, so sometimes the link between a certain substance or object to cancer might not always be a strong one (at the same time it is very possible that many of our own standard food safety practices may also be misinformed). Having said that, I don’t see a problem with letting meat prices go up a little to compensate for safer food practices to support stronger protections for consumers, animals, and food workers.
Some people might complain that they can’t afford more expensive meat, but I believe Americans in general could stand to eat less of it. Not saying everyone should go vegetarian, but maybe if Meatless Mondays caught on more there might be less need for giant factory farms to keep up with demand.
Barbara Harvey says
I am all for safer food practices but not for the raise in the cost. I am curious to know why organic food is so much more costly? Also not sure I like the idea of the EU testing on live animals! I contribute a lot of the cross contamination in the processing of the animal due to lazy worker habits towards personal sanitation (hand washing) and keeping the working area clean and sanitized.
Helen in Meridian says
I think most european countries spend close to 50% of their income on food, which is way more than we desire to do.