I think it's no surprise that it might appear like that.
For me, I found the way EU handles food safety as opposed to the US to be a great summary of their philosophies: in EU a food needs to be proven to be safe to be allowed, while in the US the food needs to be proved unsafe to be banned.
I believe that's because Europeans showed that it's possible to have safe cheese made from raw milk (since it's quite ingrained into several cultures).
My comment also includes many additives, pesticides and other lots of food-related components which are allowed in the US but not in the EU.
Eg in Germany minced pork has to be safe to eat raw, because that's what Germans do. Not because they are necessarily any stricter in general.
In the US eggs have to refrigerated. In Germany they are typically sold at room temperature. (I'm not sure whether refrigeration of eggs would be legal for shops in Germany?)
The eggs can be kept that way because they aren’t washed like they are in the USA and that process removes a valuable layer that keeps eggs shelf stable for quite a while; in the USA it washed away and to keep the eggs fresh they’re refrigerated instead. I have no idea which way is best.
In Germany, the irradiation of almost all foods (except dry spices) is banned. There's no good reason for this, just pseudoscientific paranoia. Irradiation is a great way to safely sterilize food.
For me, I found the way EU handles food safety as opposed to the US to be a great summary of their philosophies: in EU a food needs to be proven to be safe to be allowed, while in the US the food needs to be proved unsafe to be banned.