FSM 331: Buying, Transporting, and Storing Produce From Farmers Markets

Transcript [Music] I’m Susie Craig. Welcome to Food Safety in a Minute. Fruits and vegetables are a staple at farmers markets. Whole produce is safe to display and purchase, but pre-cut items like cantaloupe and watermelon should be refrigerated or kept on ice by vendors. After buying pre-cut items, store in a cooler or insulated bag at 40 degrees Fahrenheit or below for the trip home, then refrigerate promptly. Strawberries, blueberries, and raspberries should be refrigerated after purchase. Avoid rinsing berries before storage, as moisture promotes bacterial growth and spoilage. Leafy greens and mushrooms also require refrigeration due to their high moisture content, which makes them prone to mold and bacteria. To ensure food safety, rinse all produce under cool, running water before eating, reducing the risk of foodborne illness. This is Food Safety in a Minute from Washington State University Extension [Music] Resources United States Department of Agriculture – Food Safety.gov. Shopping at the Farmers Market with Food Safety in Mind. https://www.foodsafety.gov/blog/shopping-farmers-market-food-safety-mind. Accessed online 3/19/25. United States Food and Drug Administration. Selecting and Serving Produce Safely. https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-produce-safely. Accessed online 3/19/25.