Tips for safe food shopping at farmers markets

For years, I shopped at the local farmers market. We’re fortunate to have a large, permanent space provided for the market.

Through the years, I haven’t noticed food safety errors, such as those pointed out in the in the food safety tips information provided below by the U.S. Department of Agriculture.

However, our farmers market is big with lots of foot traffic. For smaller farmers markets, refrigeration may be an issue.

In addition, the tips are helpful because it reminds shoppers to be care how foods are placed for the trip home.

Although I’m a vegan now and don’t buy fish, the sellers at the fish stand always packaged the fish I bought in a plastic bag with another bag of plastic for ice. I’m not sure I was careful to see what no juices from the fish bag dripped into the fruits and vegetables.

For bags, I often rely on the vendors to provide bags, many of the plastic ones that may be reused.

Here are the tips from the USDA to keep in mind, they advise, to avoid foodborne illness from tagging along.

Temperature matters

Some farmers markets are only available seasonally in warmer months, and bacteria that cause foodborne illness love warm weather. When temperatures are above 90 degrees F, perishable foods only have one hour before bacteria can multiply to dangerous levels and make food unsafe.

When shopping at the farmers market, look for vendors that display perishable items like raw meats and soft cheeses on ice, in a cooler, or with refrigeration. Consider bringing an insulated bag or cooler with cold sources that will keep your perishables at a safe temperature below 40 degrees F during the time it takes to finish shopping and travel home – especially if it is a hot day. Examples of cold sources include ice, frozen gel packs, or frozen beverages. When possible, shop for perishable items last.

Meat and poultry

Raw meat and poultry needs to be refrigerated for safety. Otherwise, foodborne illness bacteria can multiply to dangerous levels and make you sick. Only purchase raw meat and poultry at the farmers market if they’re being kept cold by the vendor.

After purchase, place raw meat and poultry in a separate bag from ready-to-eat items, such as fruits and vegetables, to avoid cross-contamination of harmful bacteria that cause foodborne illness. Juices from raw meat and poultry can sometimes leak from packaging, which can transport bacteria to produce or other ready-to-eat farmers market goodies if not separated. After touching packages of raw meat and poultry, wash hands with soap and water or use hand sanitizer.

Produce

Choose fruits and vegetables that aren’t bruised or damaged, because these can provide an environment where bacteria multiply and thrive. Whole fruits and vegetables can be displayed without refrigeration at the farmers market, but perishable produce such as strawberries, lettuce, herbs, and mushrooms should be refrigerated when you get home. Pre-cut or peeled fruits and vegetables need to be refrigerated for safety, so only purchase these if they’re stored on ice or refrigerated at the market. Before eating, all produce should be rinsed thoroughly with running water.

Reusable bags

Reusable bags are a convenient and environmentally friendly option to bring with you to the farmers market. However, since these bags can hold onto bacteria, dirt, and debris, they should be washed frequently with hot water and soap.

Make sure to pack these tips on your next trip to the farmers market and enjoy.