That migth be true in some cases, but there are glaring cases there this isn't the case.

Look at the conflict on clorinated chickens between USA and EU. The USA insists on not-so-clean production environments and to get rid of the bacteria with clorine. While the EU insists on a clean-from-the-get-go approach, where clorination isn't necessary.

(Fun fact: "the customer is always rigth / drives the market" isn't applied here. The USA farmers want to export their chicken to the EU, but never ever did they consider to produce them according to what the EU standards are and what the european customers want: chicken without a clorine taste).

Or your eggs: you wash them for no real reason, That removes the protection against bacteria from the eggshell, and then you need to have a complete fridge chain towards the customer. Whereas in europe eggs aren't washed, keep their egg shell protection and don't really need to be put into the fridge. One could argue that here indeed the USA has "more strict controls" by requiring the washing phase. But this is faux security, as it worsens the product, mandating a more special handling of it.

However, things are really complex to compare. For some bacterias, e.g. Listeria monocytogenes, the US is indeed stricter (zero tolerance). Whereas the US has some "100 colony-forming units per gram". However, what is better? We know that the human body actually needs some amount of bacteria, lest our immune system isn't trained or turnes against ourselves. So it might be that a little exposition is actually tolerable --- and given that europeans have a higher live expectation than US-americans, that might actually be true.

Also the measurements is totally different. In the USA, they measure usually with a simple n=5 method, whereas europe has a n, c, m, M system based on ISO standards. That also takes in process hygiene.

"Hazard Analysis and Critical Control Points" is mandatory in EU for all food, in the USA only for some (seafood, juice, meat, and poultry). So here the EU has a leg, albeit this isn't strictly bacteria related. However it relates to toxic metabolism products of bacteria and fungi.

And a fun fact: while many things in the USA differ from state to state, food hygiene in the USA doesn't. Their FDA and USDA work throughout the USA.

In the EU there is no central one for food. We have some FDA equivalent, but that is more for drugs & vaccines, not for food. And I'm not aware of something like the USDA at EU level. Instead it is usual that a EU regulation that the members agreed upon is then implemented in all member states ... and often slightly different. So any US legislation like the GPDR (and all others) have counterparts in national rights. And e.g. the german version might be slightly different to the estonian one. Thats for data protection as well as for food surveillance.