It used to be common practice to wash poultry, and some shellfish, in chlorinated water in the UK so anyone who has eaten poultry pre-2005 will already have eaten chlorinated chicken.
It was more about maintaining shelf life by preventing spoilage than consumer safety. I can remember being at a turkey processors where they used to use 100ppm chlorine at the start of December, to make sure they lasted to Christmas, and reducing the concentration through the month to the normal 50ppm.