Do you air chill your chicken?

We water chill our chicken; however, our processor does not use a chlorine bath during this process (most chicken products in the U.S. are indeed processed using a chlorine bath). The USDA requires some sort of salmonella intervention, which is why many processors will use chlorine. Our processor uses a different salmonella intervention during the water bath which is a certified organic ingredient called peracetic acid (PAA). Peracetic acid is basically a mixture of vinegar and peroxide. This ingredient is food grade, certified organic, and allows our processor to avoid using chlorine.

Updated on: 14/01/2026