A TV News report out of Philadelphia shows that some produce items sold at Farmers' Markets are not grown on the local farm, but rather the same commercially grown items sold at the grocery store. Sure, it is still fresh, but not grown by the guy selling it, or probably not grown in the same region. The problem is that people don't realize it and they are spending more for it than they would at the grocery store.
This should not come as a surprise. If you are buying berries in Lancaster at this time of the year, it is probably not grown anywhere near Lancaster. Farmers' markets vendors will supplement what they grow with other items to have a broader offering. To get these items, they often go to the same produce wholesalers / distributors where your grocery store gets them. And because they are buying in smaller quantities, they pay more and thus charge more.
There is no problem with this as long as the consumer understands what they are buying. It the consumer wants to pay a couple extra bucks to help support their local farmers' market vendor, have at it. If you feel you have been duped, then talk with your farmers' market vendor. Find out which items are truly local. Also, understand what crops are grown in your area and the season for that crop.
(Thanks Josh for this link).
ABC News Channel 6 Philadelphia
http://6abc.com/food/action-news-investigation-is-farmers-market-produce-really-from-farm/1588491/
FOOD & DRINK
Action News Investigation: Is farmers market produce really from the farm?
Friday, November 04, 2016 11:56AM
ST. DAVIDS, Pa. (WPVI) -- An Action News investigation revealed not all those fruits and vegetables, packaged alongside local grown produce, may actually be from nearby farms.
Showing posts with label farmers markets. Show all posts
Showing posts with label farmers markets. Show all posts
Monday, November 7, 2016
Wednesday, April 20, 2016
Small Firm Recalls Vegetable Soup Due to Improper Processing
A small Lancaster, PA firm is recalling jars of vegetable soup because it was determined they were not following regulations for processing this type of product.
Vegetable soup is normally a low acid product, (finished equilibrium pH greater than 4.6 and a water activity greater than 0.85). To make this product, a manufacturer must follow the Low Acid Canned Food Regulations (LACF) which requires that a firm have an established process and that process is filed. Generally, small firms are limited to canning high acid foods or acidified foods that have a pH of 4.6 or less.
In this case, the product was close to the pH of 4.6 so perhaps their goal was having an acidified food where the acid portion, perhaps a tomato base and some added acid, was expected to reduce the pH below 4.6. However, this was not being achieved. Another important element is that it is the particulates in the soup that must also reach an equilibrium pH of less than 4.6....not just the broth. (Hard to tell what was actually being measured from the report).
It is important for small firms to understand canning regulations. This is not the first instance of a company producing low acid foods - whether they did not know the regulations, or the process they used did not achieve the pH they wanted. This can be an issue with small firms who want to make products for sale at farmers' markets.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm496909.htm
Mary's Home Canning Recalls Mary's Home Made Vegetable Soup Because of Possible Health Risk
For Immediate Release
April 15, 2016
Vegetable soup is normally a low acid product, (finished equilibrium pH greater than 4.6 and a water activity greater than 0.85). To make this product, a manufacturer must follow the Low Acid Canned Food Regulations (LACF) which requires that a firm have an established process and that process is filed. Generally, small firms are limited to canning high acid foods or acidified foods that have a pH of 4.6 or less.
In this case, the product was close to the pH of 4.6 so perhaps their goal was having an acidified food where the acid portion, perhaps a tomato base and some added acid, was expected to reduce the pH below 4.6. However, this was not being achieved. Another important element is that it is the particulates in the soup that must also reach an equilibrium pH of less than 4.6....not just the broth. (Hard to tell what was actually being measured from the report).
It is important for small firms to understand canning regulations. This is not the first instance of a company producing low acid foods - whether they did not know the regulations, or the process they used did not achieve the pH they wanted. This can be an issue with small firms who want to make products for sale at farmers' markets.
FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm496909.htm
Mary's Home Canning Recalls Mary's Home Made Vegetable Soup Because of Possible Health Risk
For Immediate Release
April 15, 2016
Monday, February 1, 2016
Cottage Food Laws - Sidestepping Food Safety Regulations
Many states are enacting Food Cottage Laws to enable people to sell food that they made in their own kitchen without any oversight by government health and safety professionals. The intended goal is to help support budding food entrepreneurs and support the local economy. But at what cost?
One example is the recently passed Cottage Food Laws of Idaho. The law does limit the type of food to non-potentially hazardous foods (excluding low acid and acidified canned foods) so the risk is lower, however there is little in the regulation that address food safety including the condition of the kitchen in which the food is handled and prepared. Once made, the food can be sold through a number of channels including farmers' markets and online.
One example is the recently passed Cottage Food Laws of Idaho. The law does limit the type of food to non-potentially hazardous foods (excluding low acid and acidified canned foods) so the risk is lower, however there is little in the regulation that address food safety including the condition of the kitchen in which the food is handled and prepared. Once made, the food can be sold through a number of channels including farmers' markets and online.
Friday, September 4, 2015
Food Truck Provider Linked to E.coli Outbreak at Farmers' Market
Mexican food sold at a farmers' market in King County, WA (Seattle) is being linked to E. coli outbreak. According to a recent report, there are now 10 illnesses.
The vendor, Los Chilangos, utilizes food trucks for providing food. Food trucks are a growing trend, especially on the west coast. While farmers' markets was the venue in this case, I think it is important to note that this is not what one would consider as the traditional farmers' market food vendor. However, both farmers' markets and food trucks are gaining additional scrutiny from food safety professionals, because both are easier markets to enter for boding food entrepreneurs.
The vendor, Los Chilangos, utilizes food trucks for providing food. Food trucks are a growing trend, especially on the west coast. While farmers' markets was the venue in this case, I think it is important to note that this is not what one would consider as the traditional farmers' market food vendor. However, both farmers' markets and food trucks are gaining additional scrutiny from food safety professionals, because both are easier markets to enter for boding food entrepreneurs.
KIROTV.com
Health investigators: E. coli cases linked to food sold at farmers markets
Updated: 11:18 p.m. Tuesday, Sept. 1, 2015 | Posted: 3:54 p.m. Tuesday, Sept. 1, 2015
By KIRO 7 STAFF
King County Public Health is investigating six E. coli cases that appear to be linked to a food sold at local farmers markets.
- 6 sickened
- 3 hospitalized
- Los Chilangos food service shut down
- Owners working with health department
“Through a few initial interviews with ill people, we determined that everyone who became sick had something in common – they ate food prepared by, a local food vendor called Los Chilangos,” Public Health staff said in a statement.
Los Chilangos serves food at seven farmers markets in King and Snohomish counties, operates two food trucks, and also caters events. The kitchen was told to stop producing food, as were the food trucks that used it.
Wednesday, August 26, 2015
Farmers' Market Food Processor Cited for Improper Processing
Consumers in Michigan are being asked to check their farmers' market purchases for jars of food that may have been improperly processed.
Farmers' Markets can be considered the wild west for food processing. Because of the ease of entry into this food sales channel, many want-to-be food processors can introduce most any concoction they dream up. Luckily, as in this case, regulators are patrolling the sales tents and tailgates that populate the ever increasing number of farmers' markets.
It is one thing to sell the raw agricultural commodities, the anchor products for farmers' markets, but when people start to process and sell foods, there are additional regulatory requirements that must be met. These requirements, such as licensure and certifications, help to ensure that budding processors are producing safe food. Unfortunately, too many do not know the regulations, and more importantly, the principles and practices that these regulations require.
In this case, there is a reason why measure the pH during the acidification of a food. If a food is not properly acidified, then the potential exists for the growth of Clostridium botulinum, the causative agent of botulism poisoning. An issue in achieving proper acidification not only affects the consumer, but also the owner / operator that is selling the product who can be subject to a lawsuit. So the rules protect the consumer as well as the seller.
Those shopping at farmers' markets would be wise to make sure the foods hey purchase were processed in a licensed/inspected facility.
Michigan Department of Agriculture and Rural Development Release
http://www.michigan.gov/mdard/0,4610,7-125-1660-363109--,00.html
Consumer Advisory: Consumers Warned to Not Consume Brandy & Dutch Weigand Products Due to Potential Health Risk
Agency: Agriculture and Rural Development
Farmers' Markets can be considered the wild west for food processing. Because of the ease of entry into this food sales channel, many want-to-be food processors can introduce most any concoction they dream up. Luckily, as in this case, regulators are patrolling the sales tents and tailgates that populate the ever increasing number of farmers' markets.
It is one thing to sell the raw agricultural commodities, the anchor products for farmers' markets, but when people start to process and sell foods, there are additional regulatory requirements that must be met. These requirements, such as licensure and certifications, help to ensure that budding processors are producing safe food. Unfortunately, too many do not know the regulations, and more importantly, the principles and practices that these regulations require.
In this case, there is a reason why measure the pH during the acidification of a food. If a food is not properly acidified, then the potential exists for the growth of Clostridium botulinum, the causative agent of botulism poisoning. An issue in achieving proper acidification not only affects the consumer, but also the owner / operator that is selling the product who can be subject to a lawsuit. So the rules protect the consumer as well as the seller.
Those shopping at farmers' markets would be wise to make sure the foods hey purchase were processed in a licensed/inspected facility.
Michigan Department of Agriculture and Rural Development Release
http://www.michigan.gov/mdard/0,4610,7-125-1660-363109--,00.html
Consumer Advisory: Consumers Warned to Not Consume Brandy & Dutch Weigand Products Due to Potential Health Risk
Agency: Agriculture and Rural Development
Thursday, July 16, 2015
Small Food Establishment Forced to Recall Improperly Processed Products
A small Washington establishment is recalling canned pickles and sauces after it was determined that the pH was too high. The company was selling their product at fruit stands and small shops.
This is an example of the type of issue small businesses can run into when getting into producing foods when they do not know what they are doing. Too many people want to make these type of products to sell at Farmers' Markets and roadside stands, but do not understand the importance of following the proper procedures for processing. In this case, they had to recall product. Worse, they could have made someone ill or worse. Either way, issues like this can become a financial catastrophe for the establishment.
Penn State has begun a new training program to specifically address this need. In Farmers' Market Food Safety Workshops, guidance is provided. But this training opens the door to other training that is more specific to the operation and type of products being made.
This is an example of the type of issue small businesses can run into when getting into producing foods when they do not know what they are doing. Too many people want to make these type of products to sell at Farmers' Markets and roadside stands, but do not understand the importance of following the proper procedures for processing. In this case, they had to recall product. Worse, they could have made someone ill or worse. Either way, issues like this can become a financial catastrophe for the establishment.
Penn State has begun a new training program to specifically address this need. In Farmers' Market Food Safety Workshops, guidance is provided. But this training opens the door to other training that is more specific to the operation and type of products being made.
FDA Recall Notice
Homemade recalls Pickles and Sauces because of possible health risk
Contact:
Consumer:
509-548-5301
FOR IMMEDIATE RELEASE — Juy 14, 2015 — Leavenworth, WA — Homemade of Leavenworth, Washington is recalling pickle and sauce products because they may have been improperly produced. Washington State Department of Agriculture routine sampling discovered that a bottle of Homemade Bread and Butter Pickles had a pH level high enough to allow the growth of Clostridium botulinum. Required records were not available to support that safe processing guidelines were followed on all sauce and pickle products produced at Homemade.
Thursday, August 21, 2014
Woman's Home Soup Operation Shut Down
Virginia Department of Ag and Consumer Services (VDACS) shut down a woman who was making canned soup in own kitchen and selling them at a Farmers' Market. While she had been making her soups for 30 years, she is not allowed to sell these types of products.
In the video report by the local news channel, you can see Denise's operation. While she said she boils it, it is clear that she is using a pressure canner...thank goodness for that. Regardless, there are reasons why we have strict regulations around the canning of low acid foods that will be sold. My guess is that if we started looking at the various products making their way to farmers' markets, there will be plenty more issues.
VDACS News Release
VIRGINIA FOOD SAFETY OFFICIALS WARN CONSUMERS NOT TO EAT CANNED SOUPS AND SAUCES BY CORFINIO FOODS DUE TO POSSIBLE HEALTH RISK
Contact: Elaine J. Lidholm, 804.786.7686
http://www.vdacs.virginia.gov/news/releases-a/082014souprecall.shtml
Food safety staff from the Virginia Department of Agriculture and Consumer Services (VDACS) warn consumers not to eat any canned soups or sauces made by Corfinio Foods of Richmond. These products were improperly processed, making them susceptible to contamination with Clostridium botulinum. Ingestion of botulism toxin from improperly processed jarred and canned foods may lead to serious illness and death.
In the video report by the local news channel, you can see Denise's operation. While she said she boils it, it is clear that she is using a pressure canner...thank goodness for that. Regardless, there are reasons why we have strict regulations around the canning of low acid foods that will be sold. My guess is that if we started looking at the various products making their way to farmers' markets, there will be plenty more issues.
VDACS News Release
VIRGINIA FOOD SAFETY OFFICIALS WARN CONSUMERS NOT TO EAT CANNED SOUPS AND SAUCES BY CORFINIO FOODS DUE TO POSSIBLE HEALTH RISK
Contact: Elaine J. Lidholm, 804.786.7686
http://www.vdacs.virginia.gov/news/releases-a/082014souprecall.shtml
Food safety staff from the Virginia Department of Agriculture and Consumer Services (VDACS) warn consumers not to eat any canned soups or sauces made by Corfinio Foods of Richmond. These products were improperly processed, making them susceptible to contamination with Clostridium botulinum. Ingestion of botulism toxin from improperly processed jarred and canned foods may lead to serious illness and death.
Thursday, August 7, 2014
Botulism Poisoning Cases Result from CA Company Processing Errors
A California company is recalling a number of jarred products after two people in Ohio were diagnosed with botulism poisoning. Both individuals are improving after being on ventilation. The FDA Notice (below) indicates the products may have been processing errors.
The Company, VR Green Farms, looks to be a vegetable farm that has expanded into numerous product offerings. http://vr-green-farms.myshopify.com/
Their website is not fully functioning, but you can get a sense from their LinkedIn site
You can walk through any farmers' market and see the vast array of jarred food items. Are they acidified properly? Have they received the proper thermal treatment? Guarantee these are the same people fighting not to have to follow these 'restrictive government regulations'. But trust us, there is a reason that that those regulations are in place.
Clostridium botulinum is a spore-forming pathogen that produces one of the strongest toxins known. The organism can survive boiling temperatures and if the jarred product does not have any barriers (low pH, preservatives, strict refrigeration), the organism will grow and produce toxin. The toxin, a neurotoxin, travels into the bloodstream to the nerves and it stops neurotransmission to muscles. And so when one ingests this toxin and does not receive quick medical attention, they will die of suffocation. A hell of a way to buy the farm, so to speak.
No doubt, this farm/company will also have a difficult road ahead, from an intensive investigation to lawsuits. That is a huge price to pay for not making the effort to produce safe products (unless the product is not to blame, and it was found to be consumer practices.)
In any event, hopefully this will be the 'shot across the bow' for state and federal officials to begin focusing attention on this developing cottage industry.
Cleveland Plain Dealerhttp://www.cleveland.com/healthfit/index.ssf/2014/08/two_ohio_cases_of_botulism_inv.html
Two Ohio cases of botulism investigated in connection with California jarred sauce recall
By Brie Zeltner, The Plain Dealer The Plain Dealer
on August 04, 2014 at 2:39 PM, updated August 04, 2014 at 2:54 PM
CLEVELAND, Ohio -- Two people in Ohio have been hospitalized with botulism that public health officials suspect is connected to a nationwide recall of a California company's jarred sauces, according to the Cincinnati Health Department.
The Company, VR Green Farms, looks to be a vegetable farm that has expanded into numerous product offerings. http://vr-green-farms.myshopify.com/
Their website is not fully functioning, but you can get a sense from their LinkedIn site
Locally grown vegetables delivered within hours of harvest. No Herbicides or Pesticides used. VR Green Farms originated from an idea that was shared by our founder Nic Romano and Bella Collina Towne & Golf Club in San Clemente. Bella Collina provided the land and with the expertise and help from our sister farm in Bell Gardens, Nic transformed the land into a farm. Today VR Green Farms sells weekly vegetable baskets to the local community and wholesales our vegetables to local restaurants who have embraced the concept of buying fresh local produce. In addition we market honey, olive oil, cheese, bread and even eggs all from local sourcesMany have predicted that with so many small entities entering the processed food arena, including through the farmers' market channel, that it was only a matter of time before there would see processing deviations that would result in botulism cases. Although FDA has strict regulations regarding canning foods that include requirements for registering of processes, training, testing, etc., many small entrepreneurs are either ignorant to these regulations, are incapable of implementing them, or choose not to follow.
You can walk through any farmers' market and see the vast array of jarred food items. Are they acidified properly? Have they received the proper thermal treatment? Guarantee these are the same people fighting not to have to follow these 'restrictive government regulations'. But trust us, there is a reason that that those regulations are in place.
Clostridium botulinum is a spore-forming pathogen that produces one of the strongest toxins known. The organism can survive boiling temperatures and if the jarred product does not have any barriers (low pH, preservatives, strict refrigeration), the organism will grow and produce toxin. The toxin, a neurotoxin, travels into the bloodstream to the nerves and it stops neurotransmission to muscles. And so when one ingests this toxin and does not receive quick medical attention, they will die of suffocation. A hell of a way to buy the farm, so to speak.
No doubt, this farm/company will also have a difficult road ahead, from an intensive investigation to lawsuits. That is a huge price to pay for not making the effort to produce safe products (unless the product is not to blame, and it was found to be consumer practices.)
In any event, hopefully this will be the 'shot across the bow' for state and federal officials to begin focusing attention on this developing cottage industry.
Cleveland Plain Dealerhttp://www.cleveland.com/healthfit/index.ssf/2014/08/two_ohio_cases_of_botulism_inv.html
Two Ohio cases of botulism investigated in connection with California jarred sauce recall
By Brie Zeltner, The Plain Dealer The Plain Dealer
on August 04, 2014 at 2:39 PM, updated August 04, 2014 at 2:54 PM
CLEVELAND, Ohio -- Two people in Ohio have been hospitalized with botulism that public health officials suspect is connected to a nationwide recall of a California company's jarred sauces, according to the Cincinnati Health Department.
Tuesday, July 26, 2011
Do Farmers Markets` Provide Safer Food?
Here is a Washington Post article on food safety at Farmers` Markets. Thanks to Ray Eckhart for sending it along.
Farmers` Markets seem to be everywhere these days and more and more people are buying their food there. And the scope of products range from fruits and vegetables to raw meat to hoagies to barbeque chicken. But is that food sold at a Farmers` Markets safer because it comes from a small farm? Evidence would indicate that this is not necessarily the case.
I have a positive view of Farmers Markets` in that they promote local agriculture and get people a little closer to the source of the food (so the kids know their apples are not grown in the grocery store). However, all it takes is one outbreak related to a Farmers` Market purveyor and that can dampen the enthusiasm of many shoppers. It would be in the best interest of the Famers’ Market coordinators as well as the farmers themselves to ensure the safety of the food sold. Are purveyors licensed and inspected? Do they know the basics of food safety including proper cooking temperatures and proper holding temperatures of food? Are they practicing proper handling of the food they are selling? If selling raw meat, are they conveying the right information to the consumer that the product must be properly cooked for safety?
How comfortable are you about buying meat or further processed food at a Farmers’ Market when it is 100ºF outside?
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