An Introduction to Microorganisms That Can Impact Products Sold at Farmers Markets

Abstract

With the growing demand for fresh, locally sourced foods, the popularity of farmers markets have soared. Over the past decade, the number of farmers markets across the United States has steadily increased. With the growing popularity of these markets, increased awareness of food safety must also be considered. The food safety management practices used when growing and preparing foods for sale at the farmers market are based upon scientific principles. The goal of these practices are to decrease the likelihood food will be contaminated with harmful microorganisms that can make us ill, referred to as foodborne pathogens, or to inhibit bacterial foodborne pathogens from growing on the food prior to consumption. This chapter presents a broad overview of foodborne pathogens associated with products sold at farmers markets, sources of these pathogens, and means to inhibit bacterial growth.