Mmmm, carcinogens.

I'd still rather eat the food they are destroying in Germany than most of the food sitting at any supermarket in the United States.

I misread this at first as "trioxin" and had a wtf?? moment.

Dioxin isn't just cancer causing. It's what disfigured that member of Ukrainian parliament thanks to the utter hideousness of chloracne (if you are remotely squeamish about human skin, don't google). Unlike the various quick-acting bacteria that shows up in the US, @2, it can take years to remove itself from human cells; just like that famous product based on dioxin, Agent Orange. Because it concentrates itself so neatly, eating dioxin-laden animal fat could make people seriously sick for years, along with killing kids, elderly and immune-impaired folks right off the bat. No bacon is good enough to be worth that risk.
In comparison, e. coli and salmonella aren't so bad, and even listeria seems tame.

A lot of this is due to Eastern European pollution.

Remember that Eastern Germany may no longer exist, and everyone is part of the EU, but lax pollution standards got grandfathered in when they were reabsorbed into the West.

@2 does have a point, though. They don't have all the GMO-food we do, in general.

And that's why I'm so thankful to have my own chickens... It's not really why I got them but damn they make a good untainted-by-weird-cancer-chemicals omelet!