Purpose: The goal of this study was to assess food safety risks associated with farmers’ markets by market survey and microbiological testing of food samples from farmers’ markets.
Methods: A total of 25 markets in North and Central Florida were visited surveyed from April to October of 2014 for current market conditions and vendor practices, including the availability of hand washing facility, animal presence, waste management, and separation of items sold at markets. Additionally, 130 baked goods samples were collected from selected 17 markets and analyzed for the presence of total coliform, generic E. coli, and Staphylococcus aureus.
Results: This study showed that only 20% of the markets have restrooms equipped with hand washing facility and 72% did not have any bathroom or hand washing facility on site. Majority of markets (64%) allowed animals in the market, and only 14% of vendors used gloves or other tools while handling food. Of 130 baked goods samples, one sample was confirmed positive for S. aureus by both selective plating and PCR. Also, 0.8% (n = 1) and 18% (n = 24) were positive for generic E. coli and total coliform, respectively.
Significance: Our study suggests that there is significant lack of food safety practices at farmers’ markets, and food safety can be improved by educating vendors about best food safety practices. Knowledge from this study will be useful in developing effective food safety education programs for farmers’ markets vendors and managers.