by Nothing beats the farmers market – unless you get sick of shopping there.
48 million people fall ill from foodborne diseases each year in the United States, sending 128,000 to the hospital and killing 3,000, according to estimates from the Centers for Disease Control and Prevention. Because bacteria can thrive in hot, humid environments, food poisoning is more common in the summer.
“There are regulations in place for farmers’ markets made at the state level, and there are operational guidelines from Conradh na Gaeilge [US Department of Agriculture] ensure safe food handling,” asserts Healthline Nutrition Editor Lisa Valente, a registered dietitian.
But problems arise. Seven major foodborne illness outbreaks and two food-related recalls were recorded from farmers markets between 2008 and 2015, one study found.
Another research, published in 2018, highlighted the alarm about insufficient hand washing, personal hygiene and contamination prevention techniques at Pennsylvania farmers’ markets – these are precautions that could prevent the spread of foodborne illnesses.
With more than 7,000 registered farmers markets nationwide, nutrition experts share with The Post how to avoid food poisoning while grocery shopping.
Watch for red flags
Sam Cutler, a Harvard-educated nutritional health coach and founder of MINDFULL, warns against imported goods.
“It usually indicates that produce is less fresh, less adapted to the current climate/season, and may be at greater risk of spoilage,” Cutler told the Post.
Also keep an eye on vendor hygiene – Valente reports that raw meat should not touch fresh produce, and that hands and clothes should be clean, especially if handling food.
Keep the temperature in mind
If you are buying hot or cold food, it is important to see how it is stored.
“If you’re buying food that should be cold, like meat, seafood, milk and cheese, make sure there’s proper refrigeration on site so your food isn’t in the temperature danger zone,” Valente said. “The same with hot, ready-to-eat food, it should be kept at hot temperatures to keep it safe.”
Bacteria grow best between 40 degrees Fahrenheit and 140 degrees Fahrenheit, a range known as the “danger zone”.
“Most vendors who sell cheese, milk, meat and fish will have coolers and ways to keep their products chilled – they don’t want to waste their product or reduce the quality,” Valente explained.
She advises you to shop early on hot days and bring a cooler bag and ice pack to keep your food chilled while you browse and travel home.
When you take food out of the fridge or freezer, you usually have two hours to eat it or one hour if the outside temperature exceeds 90 degrees Fahrenheit, according to the USDA.
For her part, Cutler recommends avoiding perishable foods, such as dairy, meat and fish, throughout the warmer months.
“Instead, opt for fresh produce, dried produce, and herbs,” she said.
Check for pasteurization
There has been a lot of talk about raw and pasteurized milk as the H5N1 bird flu continues to spread among US dairy cows.
Pasteurized milk is safer than raw milk — the heat treatment process kills harmful bacteria, yeasts and molds in milk.
Valente said the best way to tell if milk or juice is pasteurized is to read the label or ask the farmer.
“That should be said for milk that is pasteurized, and it should also be said for milk that is not. Every state has different rules regarding the sale of raw milk,” Valente said. “In some states, it’s completely illegal and in others, it may be sold on farms or at farmers markets.”
Valente says unpasteurized juice needs to have a warning label saying it’s not pasteurized, however juices sold by the glass at farmers markets are exempt. Cheese labels should indicate whether they are made with raw or pasteurized milk.
Ask questions
Valente notes that it’s important to examine the product you’re buying. If you have any questions about how it is grown, be sure to ask the farmer before you buy.
“Farmers markets are part shopping and part social experience,” Valente said.
- Produce scrub even if you intend to peel it before eating.
- Cold items should be kept at 40 degrees Fahrenheit or lower, and hot foods should be at 140 degrees Fahrenheit or higher.
- Examine fruit for large bruises or insect holes that can harbor bacteria.
- Refrigerate fruit and vegetables within two hours of cutting or peeling them.
- Wash your reusable tote bag often.
