It’s just not big enough of an issue to mandate universal vaccinating: Any salmonella are generally on the shell, not actually infecting the egg. At least in Germany only flocks >350 animals need to be vaccinated.

Also it has to be said that European cuisine is actually quite risky when it comes to salmonella: Proper Tiramisu uses raw egg yolk, proper mousse au chocolat raw egg whites, and a carbonara might contain both semi-raw (depending on how you like it). But it’s also well-known that you use fresh eggs for those as the fresher the eggs the less bacteria there will be on there even if infected and it’s not like people keel over from a single bacterium. Also don’t feed those dishes to small kids or the elderly.

German press reports that authorities say that bacteria loads (not just salmonella) are pretty much similar comparing conventional (that’s barn and free range) vs. organic (free range deluxe) eggs (9 vs. 6 vs. 4 hens per m²), with a nod towards organic eggs as those don’t come with bacteria resistant to antibiotics.