Make EU consumers' chicken safe without chemicals - Q&A

Chicken sold in Europe in the future could be dipped in chemicals to wash bacteria away and avoid campylobacteriosis. The European Commission has announced a two-pronged strategy to control campylobacter in the food chain
which it has put forward for discussion with Member State: 

1. The first part of the proposal is to set a food hygiene limit for campylobacter in poultry carcasses, as already
   introduced for salmonella.
2. The second and more controversial part of the proposal is to allow poultry carcasses to be washed with
   peroxyacetic acid (PAA), an antimicrobial rinse.

BEUC put together a two-pager Q&A document on what this means for consumers.