How to avoid food poisoning at the farmers market

"Foods sold at farmers markets can definitely still present food-borne dangers, including dangerous bacteria like salmonella, e-coli and listeria," said Sana Mujahid, a food safety scientist at Consumer Reports.

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According to Mujahid, shoppers can reduce their risk by following a few simple strategies. First, only buy cider, milk and cheese that's been pasteurized. It's especially important for pregnant women, young children and people with compromised immune systems.

"Pasteurization is a process that heats products, like milk, to a specific temperature, for a certain amount of time," Mujahid said. "This kills dangerous bacteria and also extends the shelf life of food."

To avoid cross contamination, bring multiple bags to separate ready-to-eat items from things like raw meat.

You can also check that vendors wear gloves to handle unwrapped foods and that cold items, such as eggs and meats, are kept cold -- at 40 degrees or below.

Consumer Reports said it's good to buy perishables last and carry them in cooler bags with ice packs from home.

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Once you get home, wash all produce thoroughly, even if you ultimately peel it. Bacteria on the outside of foods such as melons and cucumbers can end up inside when you cut them or peel them.