The number of farmers’ markets has increased significantly over the last decade. Fresh produce constitutes 82% of the food sold at farmers’ markets. Between 1998 and 2008, produce accounted for 46% of the 4,589 foodborne illness outbreaks linked to a specific commodity. The high percentage of produce-related foodborne outbreaks and growing number of farmers’ markets selling fresh produce highlights the need for a food safety focus within these markets.
Purpose:
The purpose of this study was to identify current food safety practices and assess the microbial quality of fresh produce sold at Southwest Virginia farmers’ markets.
Methods:
Five farmers’ markets across Southwest Virginia were visited from May – October 2014. Observational data collection was employed via a secret shopper model to identify and quantify behaviors considered to be high risk for food contamination. The microbial quality of produce sold at these markets was also evaluated. Nine different commodities were collected (385 total samples) from five markets and a chain grocery store.
Results:
Eighty-five percent of produce vendors had no temperature control for cut produce and no vendors used a thermometer. Additionally, there were significant differences (p = 0.0130) in the total aerobic bacteria from produce at farmers’ markets and commercial produce with an average of 6.73 and 6.16 log CFU/g, respectively. There was no significant difference in the quantity of coliforms or Enterobacteriaceaeisolated from produce at farmers’ markets (4.91 and 6.01 log CFU/g respectively) and commercial samples (3.99 and 5.74 log CFU/g respectively) (p = 0.2787 and p = 0.2478, respectively).
Significance:
Farmers market vendors and managers could be benefit from food safety training tailored to their needs. Hands-on assistance specifically related to temperature control and sanitation could positively influence food safety behavior and reduce risk.