Indoor Farming Experiences Hidden Safety Risks

Experts call for stronger indoor farm safety standards

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. 

Canada has invested over $100 million in indoor farming to grow more fruits and vegetables locally, as about 80% of produce like lettuce is imported. This sector could improve food security and help fight climate change. Yet few rules exist specifically for indoor farms. Current guidelines are based on outdoor agriculture, which does not account for the unique risks of enclosed operations. 

However, Warriner cautions against over-regulation because indoor farms operate on thin profit margins and often need years to break even. He stresses that safety measures should also boost productivity and shelf life. Addressing these issues with balanced, science-based standards can protect consumers, maintain trust, and help indoor farming reach its full potential as a reliable source of fresh food for future generations. 

Photo Credit: Modern-indoor-farming