Photo: The Farmstrs / Flickr (CC BY-NC-ND 2.0)

Mary Ann Thomas / Tribune-Review: Susan Kreinbrook feeds only local, farm-fresh eggs to her family and she buys local poultry as often as she can.

“I talk to my local farmer and I know what I am buying,” said Kreinbrook, a Harrison resident. “You’re right there and you are buying eggs that came from across the street rather than across the country.”

However, the wholesome image of small, local farms does not ensure a less-contaminated product, researchers say.

Penn State University studies have found a higher prevalence of two food poisoning bacteria — campylobacter and salmonella — in raw chicken sold at farmers markets rather than traditional supermarkets.

Read the full article at the Tribune-Review website