How to Prevent Food Poisoning from Shopping at the Farmers’ Market Farmers’ markets offer an abundance of fresh, local produce, but it’s important to be mindful of food safety practices to prevent potential food poisoning. Here are some tips for safe shopping: 1. Inspect Before Purchase: * Examine fruits and vegetables for bruises, cuts, or any signs of spoilage. * Avoid produce that is damaged, moldy, or has an off-odor. * Choose firm, ripe produce with no visible signs of insects or bacteria. 2. Handle with Care: * Use separate bags for produce, meats, and raw seafood. * Avoid touching raw meat or poultry with your hands. * Wash your hands thoroughly with soap and water before and after handling food. 3. Storage and Transportation: * Refrigerate perishable items, such as dairy products, eggs, and meat, immediately after purchase. * Keep produce in a clean refrigerator at the correct temperature. * Use insulated bags or coolers for transporting items that need to stay cold. 4. Wash Produce Thoroughly: * Rinse fruits and vegetables under cold running water for at least 2 minutes. * Use a clean produce brush to remove dirt or debris. * Cut away any bruised or damaged areas. 5. Cook Meat and Poultry Safely: * Cook meat and poultry thoroughly to kill harmful bacteria. * Use a meat thermometer to ensure internal temperatures reach recommended safe levels. 6. Avoid Cross-Contamination: * Keep raw meat, poultry, and seafood separate from other foods during storage, preparation, and cooking. * Use separate cutting boards, utensils, and cooking areas for raw meat and other foods. 7. Practice Good Hygiene: * Wash your hands frequently, especially after handling raw meat, poultry, or seafood. * Clean and sanitize all surfaces, utensils, and equipment that have come into contact with raw food. 8. Observe Market Regulations: * Follow market regulations regarding the sale and handling of food products. * Report any concerns or unsafe practices to market officials. 9. Purchase from Reputable Vendors: * Choose vendors who have a good reputation for food safety and cleanliness. * Look for vendors who maintain clean stalls and follow proper food handling practices. 10. Be Aware of High-Risk Foods: * Avoid purchasing raw milk or unpasteurized dairy products. * Exercise caution when consuming raw or undercooked animal products, such as eggs, sushi, or meat.
Nothing beats the farmer’s market, unless shopping there makes you sick.
Nothing beats the farmer’s market, unless shopping there makes you sick.
According to estimates from the Centers for Disease Control and Prevention, 48 million people in the U.S. become sick every year from foodborne illnesses, sending 128,000 people to the hospital and killing 3,000. Because bacteria can thrive in warm, moist environments, food poisoning is more common in the summer.
“There are regulations for farmers’ markets established at the state level, and guidelines from the U.S. Department of Agriculture to ensure safe food handling,” assured Lisa Valente, editor of Healthline Nutrition, a registered dietitian.
Healthline Nutrition editor Lisa Valente said it’s important to research the products you buy. If you have any questions about how it is grown, ask the farmer before purchasing. AP
But problems do arise. Seven major outbreaks of foodborne illness and two recalls linked to food from farmers’ markets were recorded between 2008 and 2015, a study has found.
Other research published in 2018 sounded the alarm about inadequate handwashing techniques, personal hygiene and contamination prevention at Pennsylvania farmers’ markets–precautions that can prevent the spread of foodborne illness.
With more than 7,000 registered farmers’ markets across the country, nutritionists share with The Post how to avoid food poisoning while grocery shopping.
Look for red flags
Sam Cutler, a Harvard-trained nutritional health coach and founder of MINDFULL, warns against imported products.
“It usually indicates that produce is not as fresh, not as adapted to the current climate/season, and may be at greater risk of spoilage,” Cutler told The Post.
Also keep an eye on the hygiene of suppliers. Valente reports that raw meat should not touch fresh produce, and that hands and clothing should be clean, especially when handling food.
Don’t be afraid to ask questions. “Farmers’ markets are part shopping and part social experience,” assures Valente. Daniel William McKnight
Take the temperature into account
If you buy hot or cold dishes, it is important to check how they are stored.
“If you are purchasing food that needs to be cold, such as meat, seafood, milk and cheese, make sure there is adequate refrigeration on site so that your food does not end up in the temperature danger zone,” Valente said. “The same goes for hot, ready-to-eat food; it must be kept at a warm temperature to keep it safe.”
Bacteria grow fastest between 40 and 140 degrees Fahrenheit, a range known as the “danger zone.”
When purchasing hot or cold foods at the farmers market, it is important to see how they are stored. Nicole Hester/The Tennessean/USA TODAY NETWORK
“Most vendors who sell cheese, milk, meat and fish have coolers and ways to keep their products refrigerated. They don’t want to waste their product or reduce the quality,” Valente explains.
She recommends shopping early on hot days and bringing a cooler bag and ice pack to keep your food chilled while you finish browsing and commute home.
Once you take food out of the cooler or refrigerator, you typically have two hours to eat it, or one hour if the outside temperature risesTips to Avoid Food Poisoning at Farmers’ Markets Farmers’ markets offer fresh and seasonal produce, but it’s crucial to handle and store them properly to prevent food poisoning. Here are some tips: * Choose Fresh Produce: Look for produce that is firm, brightly colored, and free from bruising or blemishes. Avoid wilted or overripe fruits and vegetables. * Wash Thoroughly: Before eating, wash all produce under running water for at least 30 seconds. This removes dirt, bacteria, and pesticides. * Separate Raw Meat: Keep raw meat, poultry, and seafood separate from other foods in your shopping bag and refrigerator. * Refrigerate Promptly: After the market, refrigerate perishable items within two hours. Keep produce in the refrigerator for the recommended duration to maintain freshness and prevent spoilage. * Avoid Cross-Contamination: Wash cutting boards, utensils, and hands before handling cooked food. Use separate cutting boards for raw meat and produce. * Check for Recalls: Stay informed about food recalls by visiting the FDA’s website or signing up for email alerts. * Be Aware of High-Risk Foods: Certain foods, such as sprouts, fermented foods, and unpasteurized milk, carry a higher risk of foodborne illness. Handle these items with extra care. * Cook Foods Properly: Follow recommended cooking temperatures to kill harmful bacteria. * Practice Good Hygiene: Wash your hands with soap and water before handling food, and avoid touching your face while shopping. * Report Illnesses: If you experience symptoms of food poisoning, such as nausea, vomiting, or diarrhea, seek medical attention and report the incident to your local health department. By following these guidelines, you can reduce your risk of food poisoning and enjoy the benefits of fresh, local produce from farmers’ markets.
