Uncle Ray Tackles Food Safety at the Farmers Market

By Robert Seay, U of A Division of Agriculture

07-25-2008

BENTONVILLE, Ark. - “My favorite nephew might make a little money some day if he ever learns to pay attention to me!” So began Uncle Ray’s most recent phone call. I added my customary fuel to the fire by asking, “So, who did you hoodwink today?”

“I ain’t hoodwinked a soul. I been taking my garden vegetables down to the farmers’ market and folks just grab em’ up like they never tasted good food before! Why, I been the first to sell out ever’ week.”

Farmers’ markets seem to be even more popular this year and, Uncle Ray being a fast talker, I could easily picture him as good salesman. “So, what sales pitch are you using on poor innocent housewives?” His reply caused my stomach to churn, “I just use the buzzword and garn’ tee my vegetables is salmonella -free!”

I tried to get his attention, “Uncle Ray, you can’t make that guarantee!” Talk about instant defense, his hackles and decibels were raised considerably, “Well I shore can garn’ tee my produce is clean. I raise it myself!”

Most produce sold in farmers markets can be classified as ‘locally grown’, but like Uncle Ray’s vegetables, it can’t be guaranteed free of germs such as the latest bad-bug, Salmonella .But neither can produce sold via local or national grocery store chains!

Regardless of where produce is obtained, shoppers and producers need to understand that food safety is dependent to a great deal on how it’s handled between point-of-harvest, or purchase, and point-of-consumption.

I tried to cool Uncle Ray down by asking, “Have you ever seen a sign at the produce section of any grocery store chain stating, “All Produce Guaranteed Free of Salmonella”?

I could hear the light come on, prompting a concern shared by farmers’ market vendors and produce store managers, “Well, what in the dickens are we supposed to do to satisfy customer concerns?” When life gives you lemons, make lemonade, or so we’ve been told. Vendors should be pleased that customers ask about food safety and a standard reply is to advise them to:

* Purchase fresh picked/cut produce and avoid any that is bruised or damaged.
* Store perishable, fresh fruits and vegetables at a temperature of 40ºF or below.
* Thoroughly wash all fruit and vegetables before using
* Even if the produce is to be peeled before eating, wash it first.
* Dry produce with clean cloth or towel to reduce bacteria that may be present.
* Never allow produce that will be eaten raw to come into contact with raw meat, poultry, seafood or kitchen utensils used for those products.

Uncle Ray made one last attempt: “I just don’t remember ever getting food poisoning and I think this is all a bunch of hooey!” I reminded him of a childhood story he was fond of telling about how Aunt Pearl’s cooking always made him sick. “Uncle Ray, do you really think it was her cooking, or how food was handled in the kitchen?” Til’ next week!

For more information about food safety, contact your county extension agent or visit http://www.uaex.edu. The Cooperative Extension Service is part of the U of A Division of Agriculture.