Meat and Poultry Safety at Farmers’ Markets: Vendor Practices, Consumer Perceptions, and Associated Outbreaks

• Pathogens have been detected in meat and poultry sold at farmers’ markets. • Gaps identified in vendor temperature control and cross-contamination prevention. • Limited vendor knowledge of pathogen risks linked to meat and poultry. • Consumers often perceive farmers’ market meat and poultry as safe. • Microbiological research on farmers’ market meat and poultry remains limited. The number of farmers’ markets (FMs) has steadily increased over the years, creating economic opportunities for farmers. Although fruits and vegetables remain the primary products sold, there is a growing trend of consumers purchasing meat and poultry directly from farmers. As the availability of these products increases, so too does the potential risk of exposure to pathogenic bacteria, underscoring the need for vendor training in microbial safety practices. The objective of this review was to evaluate vendor practices, consumer perceptions, and the microbial safety of meat and poultry sold at FMs . Escherichia coli , Salmonella , and Campylobacter were identified as the most prevalent pathogens associated with these products. Tracking outbreaks linked to FM meat and poultry remains challenging, as the U.S. Centers for Disease Control and Prevention does not specify the source of purchase in outbreak reports. Findings revealed that vendors often lacked adequate handwashing and cross-contamination prevention practices. Many vendors did not perceive the use of additional safety precautions, such as wearing gloves or avoiding direct contact with food, as necessary to prevent microbial contamination during product handling and repackaging. This behavior reflects a broader lack of knowledge and awareness of proper food safety measures. Surveys further indicated that consumers generally perceived meat and poultry sold at FMs as safe, often prioritizing freshness and local sourcing over microbial risk. Overall, this review highlights gaps in vendor behavior and food safety training, emphasizing the need for targeted education and tailored interventions to improve microbial safety in direct-to-consumer meat and poultry sales.