Tag Archives: farmers markets

USA – Research – Farmers Markets Herbs – Salmonella – E.coli

Posted on December 18, 2014 by | Leave a comment

Phys/org

Researchers in Chapman University’s Food Science Program and their collaborators at University of Washington have just published a study on the presence of Salmonella and E. coli on certain herbs sold at farmers’ markets. The study focused on farmers’ markets in Los Angeles and Orange counties in California, as well as in the Seattle, Washington, area. Specifically tested were samples of the herbs cilantro, basil and parsley. Of the 133 samples tested from 13 farmers’ markets, 24.1 percent tested positive for E. coli and one sample tested positive for Salmonella.

Read more at: http://phys.org/news/2014-12-farmers-presence-salmonella-coli.html#jCp

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UK – FSA – Raw Milk Consultation

Posted on January 30, 2014 by | Leave a comment

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The Food Standards Agency (FSA) has today published proposals that would continue to allow farmers to sell unpasteurised, or raw, milk to consumers from their farms or at farmers’ markets.

The FSA has reviewed the current controls to make sure they are clear, consistent and control the public health risks associated with raw milk, particularly for emerging sales routes such as the internet and vending machines. The review covered England, Wales, and Northern Ireland. Sale of raw milk is banned in Scotland.

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USA Research – Whole Chickens from Farmers Markets – Higher Pathogen Risk

Posted on July 12, 2013 by | Leave a comment

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Raw, whole chickens purchased from farmers markets throughout Pennsylvania contained significantly higher levels of bacteria that can cause foodborne illness compared to those purchased from grocery stores in the region, according to a small-scale study by researchers in Penn State’s College of Agricultural Sciences

Of 100 whole chickens purchased from farmers markets, 90 percent tested positive for Campylobacter and 28 percent harbored Salmonella.

By comparison, during the same period, 20 percent of raw, whole, organic chickens purchased from grocery stores were found to contain Campylobacter bacteria, and 28 percent tested positive for Salmonella. Just 8 percent of raw, whole, nonorganic, conventionally processed chickens from the grocery stores tested positive for Campylobacter and 52 percent of those contained Salmonella.

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Posted in Bacteria, Campylobacter, Eurofins Laboratories, Food Hygiene, Food Micro Blog, Food Microbiology, Food Safety, Food Testing, Microbiology, Pathogen, Research, Salmonella

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