Growing vegetables using hydroponics in controlled environments enables continuous, year-round, local production of nutrient-dense crops, which are essential to addressing the increasing prevalence of chronic diseases and micronutrient deficiencies in the U.S. Since hydroponic systems do not require fertile soil or large outdoor areas, they can be established in both urban and rural settings, improving access to affordable, fresh, and nutritious foods across the country.
Hydroponic cultivation is experiencing rapid global expansion, driven by demand for nutrient-dense, year-round fresh produce. Currently, the U.S. hydroponic market is valued at approximately $961.8 million USD and is projected to grow annually at a rate of 10.7 percent. However, this intensive form of production presents unique food safety challenges, particularly the potential for contamination with human pathogens. Recently, several foodborne illness outbreaks and hydroponic crop recalls have been reported, highlighting the critical need for effective mitigation strategies to ensure both food security and food safety in these complex systems.