For many RVers, shopping at farmers markets along their route is a fun, and highly anticipated activity that can even result in sampling regional fruits and vegetables, meats, cheeses and beverages. When shopping at the farmers market, it’s important to keep food safety in mind to avoid foodborne illness from tagging along.
Most of us have shopped at farmers markets many times and know the routine. But it’s never a bad idea to brush up on precautions we should take to avoid getting sick by eating foods that could lead to food poisoning, which is no fun. (You know that well if you have experienced it!)
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 must 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.
Once purchased, place raw meat and poultry in a separate bag from ready-to-eat items, like 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 our 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 with at least 60 percent alcohol content.
Produce
It’s important to choose fruits and vegetables that are not 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 like strawberries, lettuce, herbs and mushrooms should be refrigerated once home. Pre-cut or peeled fruits and vegetables need to be refrigerated for safety, so only purchase if they are stored on ice or refrigerated at the market. Before consuming, 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.
For more information about food safety, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), email MPHotline@usda.gov, or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday, to reach a food safety specialist in English or Spanish.
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