I think I’ll just thoroughly spray my chicken with 3% hydrogen peroxide...I use it on vegetables...
Ewww. I assume you’re being facetious, but you probably wouldn’t want to eat it afterwards. Just watching it foam up would make me want to throw it in the bin. And it WILL foam up. Besides, peroxide will NOT kill salmonella. Vinegar is a good fruit and vegetable wash. Keep some in a spray bottle. Soaking meat in salt water will kill almost all bacteria. I always soak chicken in salt water. Funny, but I never think about washing beef. I wash pork, because unless I buy it at our local butcher shop, it always seems to have bits of bone dust on it. Pork bones are soft, so they give off a lot of bone dust during butchering, if the saws used are not regularly sharpener or replaced.