Shop local at the Farmers' Market, but keep food safety in mind

Going to the farmers market is a weekly event for many, providing sources of local foods and opportunities to connect with neighbors and the community. Our area has a variety of markets available this time of year, including (List may not be all inclusive): Thursdays: Hancock County Farmers' Market. Location: 200 W Main Cross, Findlay. Hours 1-4 pm. https://www.facebook.com/HancockCountyFarmersMarket/ Saturdays: McComb Farmers' Market. Location: 131 E Main St. Hours: 8:30-noon. https://www.facebook.com/p/McComb-Farmers-Market-Ohio-61571440590963/ Bluffton Farmers' Market. Location: 102 S Main St. Hours: 8:30-noon. https://www.facebook.com/farmersmarketblufftonohio/ Tiffin Seneca Farmers Market. Location: South Washington St., Hours: 9 am-1 pm. https://www.facebook.com/tiffinsenecafarmersmarket Farmers markets offer a wide variety of fresh local products like fruits, vegetables, meats, cheeses and baked goods. When shopping at the farmers market and handling produce, meats, and other perishable foods, it's important to keep food safety in mind to keep foodborne illness from crashing your upcoming picnic or cookout. Temperature Matters Some farmers markets are only available seasonally in warmer months, and bacteria that cause foodborne illness love warm weather. When temperatures are above 90 degrees F, perishable foods only have one hour before bacteria can multiply to dangerous levels and make food unsafe. When shopping at the farmers market, look for sellers that display perishable items like raw meats and soft cheeses on ice, in a cooler, or with refrigeration. Consider bringing an insulated bag or cooler with reusable ice packs or ziplock bags filled with ice that will keep these foods at a safe temperature below 40 degrees F during the time it takes to finish shopping and travel home (especially if it is a hot day). Meat and Poultry Raw meat and poultry must be refrigerated for safety. Otherwise, foodborne illness bacteria can multiply to dangerous levels and make you sick. Only purchase raw meat and poultry at the farmers market if they're being kept cold by the seller. Once purchased, place raw meat and poultry in a separate bag from ready-to-eat items, like fruits and vegetables or baked goods, to avoid cross-contamination of harmful bacteria that cause foodborne illness. Juices from raw meat and poultry can sometimes leak from packaging, which can transport bacteria to our produce or other ready-to-eat foods, if not separated. After touching packages of raw meat and poultry, wash hands with soap and water or use hand sanitizer with at least 60 percent alcohol content, to clean your hands before touching other products. Produce It's important to choose fruits and vegetables that are not bruised or damaged, because these can provide an environment where bacteria multiply and thrive. Whole fruits and vegetables can be displayed without refrigeration at the farmers market, but perishable produce like strawberries, lettuce, herbs and mushrooms should be refrigerated once home. Before consuming, all produce should be rinsed thoroughly with running water. Pre-cut or peeled fruits and vegetables need to be refrigerated for safety, so only sample freshly cut items or purchase pre-cut items if you know they have been handled safely and if they are stored on ice or refrigerated at the market. Reusable Bags Reusable bags are a convenient and environmentally friendly option to bring with you to the farmers' market. However, since these bags can hold onto bacteria, dirt and debris, they should be washed frequently with hot water and soap. Storage and Handling at Home Remember to separate meats and produce during storage and preparation to prevent cross contamination at home. Any meats, eggs or dairy foods purchased at the market should be refrigerated immediately. Meat and poultry should be stored in a leakproof container or bag away from ready-to eat foods or produce to ensure that drippings do not come in contact with other foods during storage. All cut fresh produce should be stored immediately in the refrigerator in covered containers or sealable bags. Whole, tender, fresh fruits, such as berries, cherries, and grapes as well as leafy vegetables should be stored in the refrigerator, preferably in a produce drawer to prolong freshness. Some produce does best ripening at room temperature, such as peaches, nectarines, plumbs, pears and tomatoes, but, once they feel ripe, can be kept longer if transferred to the refrigerator. All produce should be washed under cold running water before consuming, rinsing tender items like berries, but using a vegetable brush on items with thick skins, such as apples or potatoes. Note that it is best to wash produce that you plan on peeling, such as melons or carrots, as the knife or peeler can transport bacteria or other undesirables from the skins to the edible portion of the fruit or vegetable. Separate cutting boards and knives should be used for raw meats and fresh produce to prevent bacteria cross-contamination. If that is not possible, wash any boards or utensils between food items using hot soapy water and rinse thoroughly. Of course, handwashing between handling produce and meat is also important. Remember, it is better safe than sick, when it comes to food handling, especially during warm weather months, when food temperatures can quickly move into the "danger zone" of 40-140 degrees Fahrenheit. For more information about food safety go to www.fightbac.org and www.foodsafety.gov, or, if you have questions about handling meats, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), email MPHotline@usda.gov, 10 a.m. to 6 p.m. Eastern Time, Monday through Friday to reach a food safety specialist in English or Spanish. Explore the variety of fresh garden produce and foods at your area farmers' market and enjoy the activities and social connections that make shopping local extra special this time of year. Follow your favorite market on Facebook, and don't forget to pack the above safety tips on your next trip to the farmers' market! Jennifer Littleis an FCS Educator with the OSU Extension-Hancock County