[EvaH (OP)]

David wants to know:

Is bleaching chicken or any other meat product proven to be safe to consume or is it just the cheapest method for businesses to use to cleanse meat? What countries use this method or what countries have banned the use of bleach in meat products, and why? Is there any scientific evidence (short or long term) to support the use of bleach in processing meat?

Can you help?

[Bored chemist]

Isn't it obviously better not to get the meat dirty in the first place?

[alancalverd]

Little point in bleaching meat: it's difficult to sell pale beef or mutton, and game meats need to look rich and gamey, but chicken breast and pork are naturally pale if you find that more aesthetically pleasing.

Washing prepared cuts with a chlorine disinfectant, however, is a good way of getting rid of most of the pathogens accumulated by handling the product.