A recent study done by UC Davis researchers shows that there was a low level of potential pathogen contamination of between 2 - 30% in food purchased at farmers markets. The level of contamination depended on the product and the bacteria. The levels are low and confirm that all food comes with some level of risk. As I said in a recent article on fresh fruit and vegetable safety “fruit and vegetables have natural bacteria and other microorganisms present on their surfaces”
Make sure to follow the CDC’s food safety guidelines by washing all produce, separating meat from food eaten fresh, keep food cool, and cook all meat and poultry to the correct temperature to kill pathogens.
If you are using ingredients from farmers markets in your wholesale product we need to talk so we can make sure that you are not making people ill. Book a call today.