Studies have shown that washing food in chlorine doesn’t actually work as US authorities think. It can put the bacteria into a survival state called VBNC, viable but non-culturable. This means labs cannot culture the bacteria to test for its presence, but it is present and can still cause illness. It hides the problem, allowing for lower safety practices in favor of productivity and profit. Here is one such study: https://journals.asm.org/doi/full/10.1128/mbio.00540-18