An Overview of Farmers Markets in Canada

Abstract

The popularity of farmers markets in Canada has grown immensely over the past 10–15 years, driven by consumer desires for local foods, the interactive experience, and safe and fresh produce. There have been very few outbreaks linked to products purchased or consumed at farmers markets in Canada. A total of six outbreaks were reported; two due to consumption of cheese made from unpasteurized sources, two due to cheese made from pasteurized sources, one due to pork products and one due to unpasteurized fruit cider. No outbreaks have been linked to fresh fruits and vegetables sold at farmers markets in Canada. The few existing microbiological surveys have indicated that fresh fruits and vegetables sold at farmers markets and at retail outlets are comparable in terms of safety, although more surveillance data would allow for a more complete comparison. The few surveys that have been conducted on food handling and temperature control at farmers markets have shown a need for further work. Farmers markets in Canada are regulated at the federal, provincial/territorial and municipal levels. Each province/territory has its own approach to managing potentially hazardous or high risk foods at farmers markets, and may use prohibition or licensing requirements. Farmers market associations at the provincial/territorial level are active participants in the training of market managers and vendors, in partnership with their provincial/territorial governments. Food safety should be increasingly promoted through targeted training of farmers market staff, vendors, and producers.