Chlorinated chicken is emblematic of a deeper division, between regulatory systems embedded in different philosophies and values
, Britain’s international trade secretary, and her American counterpart, Robert Lighthizer, met in Washington on August 3rd-4th nobody expected a breakthrough. Both parties had previously said that a deal was unlikely to be struck in 2020. That’s partly because food, one of the main issues, is a particularly indigestible matter.
The problem is not, ultimately, that Americans wash their chicken meat in chlorine. British consumers already drink water and eat lettuce treated with chlorine. The European Union’s own Food Safety Authority says that this process does not pose a health risk. Objections to the chlorination of chicken are a symptom of a deeper division, between regulatory systems embedded in different philosophies and different values.
Europeans rely instead on the “precautionary principle”, which does not just look at known impacts on health, but also incorporates wider concerns about the food industry’s production methods—even when studies have not established that they pose a threat to human health. It led theto impose an early ban on genetically modified organisms. The ban has been relaxed but regulations remain tighter than in America.
Sow stalls, similarly, make pigs more profitable by housing them more densely. Used in 75% of American farms, they have been banned in Britain since 1999 and Europe since 2013. And Britain holds its farmers to higher animal-welfare standards than Europe does.is best made with the fatty meat of castrated boars, but Britons do not like the idea of neutering boars to improve their salami, especially as it is commonly done without anaesthetic.
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