How to avoid food poisoning from shopping at the farmers market

Nothing beets the farmers market — unless you get sick from shopping there.

48 million people fall ill from foodborne diseases each year in the US, sending 128,000 to the hospital and killing 3,000, according to estimates from the Centers for Disease Control and Prevention. Because bacteria can thrive in warm, moist environments, food poisoning is more common in the summer.

“There are regulations in place for farmers markets made at the state level, and operating guidelines from the [US Department of Agriculture] to ensure safe food handling,” assured Healthline Nutrition Editor Lisa Valente, a registered dietitian.

But problems do arise. Seven major foodborne illness outbreaks and two recalls associated with food from farmers markets were recorded between 2008 and 2015, one study found.

Other research, published in 2018, sounded the alarm about inadequate hand washing, personal hygiene and contamination prevention techniques at Pennsylvania farmers markets — these are precautions that can prevent the spread of foodborne illness.

With more than 7,000 registered farmers markets across the country, nutrition experts are sharing with The Post how to avoid food poisoning while you grab groceries.

Watch for red flags

Sam Cutler, a Harvard-trained nutrition health coach and founder of MINDFULL, cautions against imported items.

“It usually indicates products are not as fresh, not as adapted to the current climate/season, and may have a higher risk of spoiling,” Cutler told The Post.

Keep an eye on vendor hygiene as well — Valente reports that raw meat shouldn’t touch fresh produce, and hands and clothes should be clean, especially if food is being handled. 

Keep temperature in mind

If you’re buying hot or cold food, it’s important to see how it’s stored.

“If you are purchasing food that should be cold, like meat, seafood, milk, and cheese, make sure there is proper cooling on site so that your food won’t be in the temperature danger zone,” Valente said. “Same goes for hot, ready-to-eat food, it should be maintained at warm temperatures to keep it safe.”

Bacteria grow most rapidly between 40 degrees Fahrenheit and 140 degrees Fahrenheit, a range known as the “danger zone.”

“Most vendors selling cheese, milk, meat, and fish will have coolers and ways to keep their products chilled — they don’t want to waste their product or diminish the quality,” Valente explained.

She advises shopping early on hot days and bringing a cooler bag and ice pack to keep your food chilled as you finish browsing and commute home.

Once you take food out of the cooler or refrigerator, you typically have two hours to eat it or one hour if the outdoor temperature tops 90 degrees Fahrenheit, according to the USDA.

For her part, Cutler recommends avoiding perishable foods, such as dairy, meat, and fish, altogether in warmer months.

“Instead, opt for fresh produce, dried products, and herbs,” she said.

Check for pasteurization

There’s been a lot of talk about raw and pasteurized milk as the H5N1 bird flu continues to spread among US dairy cows.

Pasteurized milk is safer than raw milk — the heat treatment process kills harmful bacteria, yeasts, and molds in milk.

Valente said the best way to tell if milk or juice is pasteurized is to read the label or ask the farmer.

“Milk that is pasteurized should say so, and milk that isn’t should also say. Every state has different rules for the sale of raw milk,” Valente said. “In some states, it’s outright illegal and in other states, it may be sold at farms or farmers markets.”

Valente says unpasteurized juice is required to have a warning label stating that it has not been pasteurized, however, juices sold by the glass at farmers markets are exempt. Cheese labels should indicate if they’re made with raw or pasteurized milk.

Ask questions

Valente notes that it’s important to examine the produce you’re buying. If you have any questions about how it’s grown, be sure to ask the farmer before you purchase.

“Farmers markets are part shopping and part social experience,” Valente said.

• Scrub produce even if you plan to peel it before eating.
• Cold items should be kept at 40 degrees Fahrenheit or below, while hot foods should be at 140 degrees Fahrenheit or above.
• Examine fruits for large bruises or insect holes that can harbor bacteria.
• Refrigerate fruits and vegetables within two hours of cutting or peeling them.
• Wash your reusable tote bag often.