Food Safety Hazards Identified on Small Farms

Abstract

Farmers markets have increased in number in the U.S. by almost 400% since the early 1990s. Customers shop at these markets to get to know the farmers who are producing their food, and to purchase products they view as more nutritious, better tasting, higher quality, better for the environment and safer than foods from larger, commercial farms being sold in supermarkets. Yet studies in the U.S. and in other countries have identified food safety hazards on farms and in farmers markets that may increase the risk of foodborne illnesses. Risky practices on farms include the use of raw manure without appropriate waiting periods observed between application and harvest, use of untested well or surface water for irrigation and/or washing of produce, lack of sanitary facilities and handwashing facilities for workers, lack of training for workers, food contact surfaces not properly cleaned and sanitized and lack of temperature control both on the farm and during transport to market. Hazards have also been identified with livestock and poultry products such as lack of sanitation and temperature control. A lack of sanitation practices and microbial problems associated with the use of raw milk have been identified as hazards on farms making and selling artisanal cheeses.