Comment by jandrewrogers

It is more complicated than this, the US has much more rigorous food safety standards in a number of dimensions.

For example, the US has much stricter standards for preventing bacterial contamination than Europe, outside of the Nordics which share similar food safety regulations as the US. The US prohibits a lot of food importation from Europe because of lower food safety standards related to contamination.

Europe makes a lot of food safety exceptions on the basis of a process being "traditional" in some sense, nominally preserving culture. The US is a bit more technocratic less prone to the naturalistic fallacy; the FDA doesn't care that something is cultural or traditional, if there is scientific evidence of material risk then it will be banned.

If I had to summarize their food safety perspectives, the EU tends to focus more on allowable ingredients, the US tends to focus more on the uncontaminated and sterile handling of the food supply chain.