Low food-safety risk at Northern California farmers markets.

A new study by University of California, Davis researchers finds a low risk of contamination of foodborne pathogens on produce and meat at Northern California certified farmers markets, but still finds cause for some concern. "Based on this data, I think it's safe to consume meat and produce from farmers markets", said lead author Alda Pires, a UC Cooperative Extension specialist and research scientist in the UC Davis School of Veterinary Medicine. The prevalence of Salmonella in meat sampled from Northern California farmers markets is also much lower than what previous studies have found in grocery stores. [Extracted from the article]