Purpose: The purpose of this study was to determine the presence/absence of foodborne pathogens as well as hygiene indicators in broilers purchased at farmers’ market and conventionally-processed, organic and non-organic broilers sold in supermarkets. Additionally, a needs assessment was developed and disseminated to evaluate the food safety knowledge and attitudes of poultry vendors at farmers’ markets.
Methods: Whole broilers from farmers’ markets and supermarkets throughout Pennsylvania were obtained and transported at 4°C until further analysis. Each broiler was rinsed and levels of aerobic plate counts (APC), generic Escherichia coli and total coliforms were measured. Resulting samples also were evaluated for presence/absence of Campylobacter spp. and Salmonellaspp. following standard culture and confirmation methods. A food safety needs assessment was additionally administered to individual vendors.
Results: Results demonstrated that 28% (28/100) and 90% (90/100) of broilers from farmers’ markets, 20% (10/50) and 28% (14/50) of conventionally-processed organic, and 8% (4/50) and 52% (26/50) of non-organic broilers, were positive for Salmonella spp. and Campylobacterspp., respectively. The needs assessment survey revealed that vendors exhibited critical gaps in the regulatory requirements as well as food safety knowledge and practices during poultry processing.
Significance: These data suggest that poultry purchased from farmers’ markets in Pennsylvania were more likely to be contaminated with Salmonella spp. and Campylobacter spp., as compared to conventionally-processed poultry sold at supermarkets. This study also demonstrates the need to develop food safety training for poultry vendors at farmers’ markets in order to improve the safety of these products for public consumption.