BUT....what if it isn't clean? One worker can infect a whole host of chickens and there is no mitigation that will stop it before it is consumed except for the hope that it is cooked properly. Besides, the "chemical washing" is not chlorine anymore it is just vinegar (What many people put on chicken to eat anyway). So ideally you would have clean farms, clean processing and clean storage and then the consumer would properly cook it...but if one of these does not happen ideally, another cheap way to prevent killing people is to use vinegar to reduce possible sickness even further. The only reason why I can think that this would be apposed is to protect poultry producers in Europe.