The question of food safety at my local farmers market isn't exactly a new one. The vegetables are usually dirty and need a good wash for starters. The idea that all this food is sitting out in the hottest part of the day lays down a second layer of inquiry. Moving from just fresh vegetables more and more we find prepared food, dairy, and meat at the market. Fortunatly fresh picked fruits and vegetables are hardy, so is the human body, and unfortuantly for us in this situation so are bacteria.
Last week the Plain Dealer let us know about a few instances where the Department of Health sent vendors away for inappropriate refrigeration. The article can be found here. Insisting on mechanical refigeration might be a step too far? How concerned are you?