The US has extremely high standards for bacterial contamination risk. This was a change from standards that previously were similar to Europe. For some food products, these changes materially reduced incidence of bacterial food poisoning relative to OECD countries, so it wasn’t entirely misplaced. I am skeptical of the benefit for some foods because the benefit has not been demonstrated. Scandinavia has similar food standards, so exporting food to the US often requires that it be processed in Scandinavia first, which isn’t always worth it for European food producers.

The main barrier to exporting food to the US from Europe is the higher standard of bacterial hygiene that the US requires. The US government is pretty obsessive about bacterial contamination in food.