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When President Trump recently griped about Europe's distaste for buying American chicken, his comments touched on a long-running and divisive trade spat that's flared up from time to time.

Europeans disparage U.S. poultry as "chlorinated chicken," or "Chlorhünchen" in the German press, and see it as possibly unsafe.

The phrase refers to the use of chlorine in poultry processing plants after the birds have been slaughtered in order to cut down on harmful bacteria that are frequent sources of food-borne illness like Salmonellaand Campylobacter.

Rinsing poultry in chlorine was common practice in the U.S. when the European Union first passed a ban in 1997 that prohibited chlorine and other so-called "pathogen reduction treatments."

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Fears of chlorinated chicken coming from overseas animated debates during Brexit -- and continue to grab headlines.

Over the weekend, the U.K. business secretary Jonathan Reynolds said his country will "never change" its food standards" when asked during a Sky News interviewif "chlorinated chicken was on the table or off the table" during trade talks.

It's not surprising the specter of chlorine-soaked chicken has staying power for European consumers.

But the accuracy of the term has eroded over the years.

"The vast majority of chicken processed in the United States is not chilled in chlorine and hasn't been for quite a few years," says Dianna Bourassa, an applied poultry microbiologist at Auburn University, "So that's not the issue."

Less than 5% of poultry processing facilities still use chlorine in rinses and sprays, according to the National Chicken Council, an industry group that surveyed its members. (Those that still do use a highly diluted solution at concentrations deemed safe.)

Nowadays, the industry mostly uses organic acids to reduce cross contamination, primarily peracetic, or peroxyacetic acid, which is essentially a mixture of vinegar and hydrogen peroxide.

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Bourassa says this is typically used as part of the chilling process. Poultry carcasses are immersed in cold water with a dilution of peroxyacetic acid.

"It extends shelf life and very significantly reduces the number of bacteria," she says.

Moving away from chlorine has let the U.S. export poultry to other countries that prohibit chlorine, but the U.K. and European Union are still off limits because they don't allow any chemical treatment of their poultry.

While there may be a "yuck" factor for consumers, the chemicals themselves are not really the driving concern for overseas regulators.