Indoor farming is often viewed as a safer and more sustainable way to grow food, but researchers warn that hidden dangers could threaten its success.
Dr. Keith Warriner, a food scientist at the University of Guelph, co-authored a new report for the United Nations Food and Agricultural Organization highlighting key safety concerns.
Indoor farms grow plants in stable, controlled conditions, which support strong plant growth. However, these same conditions—warm, moist, and nutrient-rich—also allow harmful bacteria such as salmonella and listeria to survive and spread.
Seeds and water are the top hazards because germinating seeds are not always tested for pathogens and water is often recirculated. Cleaning methods sometimes fail to fully remove dangerous microbes, while heavy sanitation can eliminate helpful bacteria.
Unlike outdoor farms where weather changes naturally reduce pathogens, indoor systems create an ideal environment for their persistence. "Indoor farming was thought to be safer than outdoor crops given that plants are grown in a protective environment," says Dr. Keith Warriner, University of Guelph food scientist. He recommends disinfecting seeds and water, using biological controls, and applying post-harvest treatments to reduce risks.
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