For some context: it is about washing chicken meat with chlorine dioxide to kill bacteria, especially salmonella, at the slaughterhouse. It may seem ridicoulous that europeans prefer salmonella to chlorine on their chickens, but european food health and safety argues that the practice is needed in the USA due to the very unsanitary, and therefor cheaper, chicken meat production, whereas europa requires high standards during production instead of washing the end product in chlorine, and is therefore more costly. Some argue this cost difference is the major driver of the ban, and it is not an actual health and safety issue.