The State Farmers Market in Raleigh is open seven days a week, year-round, between 9 a.m. and 5 p.m. | Pixabay
The State Farmers Market in Raleigh is open seven days a week, year-round, between 9 a.m. and 5 p.m. | Pixabay
With spring just around the corner, one of the perks is the ability to buy fresh and local products from an outdoor farmers market.
Farmers markets have a reputation for selling products that are cleaner, organic or handled more carefully, all of which may make shoppers think the risk of getting foodborne illnesses is lower.
"Foods sold at farmers markets can definitely still present foodborne dangers, including dangerous bacteria like salmonella, e-coli and listeria,” Sana Mujahid, a food safety scientist with Consumer Reports, told WRAL News.
You can minimize the chance of contracting a digestive malady by following a few simple precautions, Mujahid said. If you buy cider, milk or cheese, one rule of thumb is to make sure it has been pasteurized.
"Pasteurization is a process that heats products, like milk, to a specific temperature, for a certain amount of time," Mujahid told WRAL News. "This kills dangerous bacteria and also extends the shelf life of food."
She also recommended bringing bags from home to keep items separate so that you can reduce the likelihood of cross-contamination.
When shopping, make sure vendors wear gloves when handling items, Mujahid said. Also, check to see that items, such as eggs and meats, are kept at 40 degrees Fahrenheit or lower.
Adhering to those commonsense suggestions should help you avoid picking up some tainted food while still enjoying picking out your favorite fresh produce and other goodies at the State Farmers Market in Raleigh or any other local farmers market in your area.
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