I've cooked many a hundred chickens and we've never contracted food poisoning. It's about knowing how to handle ANY raw meat, though admittedly a high rate of Salmonella or other nasties is unacceptable and is a reflection of bad practice in the places where chickens are reared. The US assumes (and appears to accept) a high rate of Salmonella contamination, etc., and chlorine-washes appropriately, as it sees it. To me, that's even less acceptable. It's not so much the chlorine; it's the acceptance of low standards behind it that requires the chlorine wash in the first place. If it was the chlorine itself to worry about, no-one would drink tap water or go to the baths.