Food safety risks of leafy greens from small-acreage farms in Minnesota

Cindy Tong, Michele Schermann, Francisco Diez-Gonzalez, Jonathan Rossbach

Research output: Contribution to journalArticlepeer-review

3 Scopus citations


To focus future good agricultural practices (GAP) educational efforts, we surveyed leafy greens growers about their farming practices and measured microbial load on greens. Most survey respondents used potable water without added sanitizer for washing. Pathogenic bacterial levels were undetectable or low on farm and farmers' market samples. Coliform counts were in the normal range and were similar across farms and treatments. The microbial food safety risk from locally grown leafy greens appeared to be low. Therefore, future outreach efforts can focus on worker hygiene and cleanliness of farming operations, making GAP training less onerous for growers.

Original languageEnglish (US)
Article number#4RIB4
JournalJournal of Extension
Issue number4
StatePublished - Aug 1 2017


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