I have a question regarding cultural differences concerning food safety in the US vs Europe. From my personal experience, I have the impression that people in the U.S. are a lot more concerned about that than Europeans. Some examples are:
- Warnings about the possible health hazards of the consumption of rare or undercooked egg (seen in the dining hall of a US university, the usual reaction of my friends being "meh, haven't ever had a problem with that. Probably just some Americans being worried about being sued for a ridiculous amount of damages...").
- Questions on SA following the pattern of "I left food X at above/below Y°F for Z minutes. Is it still safe to eat?" (Where the °F always gives away the fact that the question must come from an American ;-) )
As a contrast, see traditional French cheese made from raw milk, or the German Mettbroetchen, which would probably be difficult to sell to an American audience.
I would like to ask whether there is any (scientific) information on the source of this difference, e.g. whether it is based on different hygienic standards for the raw materials, or more of a psychological thing. (Or even whether this difference actually exists or whether it is just an impression I got.)
Would this be on-topic? I'm not sure about that because it is about cooking culture instead of concrete recipes or techniques.