Anonymous wrote:If you don't like the taste, don't eat them. But please don't spread false rumors about safety.

https://www.100daysofrealfood.com/the-truth-about-baby-carrots/

"the carrots are treated with WATER that contains a small amount of chlorine. And this water/chlorine solution is “well within the limits established by the EPA and comparable to the amount acceptable in [public] drinking water.”"

https://www.snopes.com/fact-check/baby-carrots/

As an antimicrobial treatment to minimize or reduce the contamination of the finished product, cocktail carrots can be treated with chlorine. Those that are so treated are subsequently rinsed with potable water to remove the excess chlorine before packaging:

According to the Canadian Food Inspection Agency, the use of chlorine as an antimicrobial treatment is a current accepted practice in the processing for all fresh-cut ready-to-eat vegetables