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I agree. They have weird food safety standards!

Especially when it comes to the fermented stuff. Cheese is a good example: most of the good stuff is severely restricted in the US. Idem for cured meat—they mostly don't allow non-pink salt cured meat. Cooking temperatures in restaurant settings are also on the very safe side (finding pink pork is rare for example).

All of this contributes to food that is often underwhelming taste-wise.

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It seems like you are disagreeing with GP? They are saying "EU tends to restrict things until proven safe, whereas US tends to allow until proven unsafe"...while you are bringing up the example of cheese and meat, which are more permissive in the EU than in the US, from a food safety standpoint.

I was talking about the additional ingredients/chemicals in the great example when referring to EU being more restrictive, whereas EU is more permissive with traditional foods (also in my comment), which I personally find to be positive.

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