State officials in New York have warned about unpasteurized raw milk from Hu-Hill Farm in Fort Plain.
The milk has tested positive for Campylobacter bacteria and can cause serious infections when consumed. Young children and the elderly are at increased risk of serious diseases.
The Ministry of Agriculture and Markets issued the warning on August 6. The organic dairy on Lighthall Road in Fort Plain cannot sell raw milk products until samples confirm it is free of bacteria.
The dairy farmers, Rob and Shirley Hudyncia, were notified of the preliminary positive test results on August 1. Further tests confirmed the presence of the bacteria on August 5.
Public health officials from the Ministry of Agriculture and Markets recommend that consumers immediately throw away raw milk products from the dairy.
As of August 6, no confirmed illnesses had been reported.
Heat treatment kills harmful bacteria that cause diseases and conditions such as listeriosis, salmonellosis, campylobacteriosis, typhoid fever, tuberculosis, diphtheria and brucellosis.
Farms with a raw milk sales permit issued by the Ministry of Agriculture and Markets can sell unpasteurized cow’s milk directly to consumers, but not in stores. Such permits require milk to be tested monthly for salmonella, listeria, E. coli, campylobacter and staphylococci.
The New York Department of Health, the U.S. Centers for Disease Control and Prevention, the Food and Drug Administration, the U.S. Department of Agriculture and the American Academy of Pediatrics each recommend consuming only pasteurized milk and milk products.
“The bacteria in raw milk can seriously affect the health of anyone who drinks raw milk or eats food made from raw milk. While some people develop mild illness from bacteria in raw milk, others are at much greater risk of life-threatening illness, especially pregnant women, children, the elderly and people with weakened immune systems,” the health department said.
The Ministry of Agriculture and Markets noted that raw milk does not provide the protection against pasteurization, which is internationally recognized as an effective means of preventing outbreaks of foodborne illness.
Common symptoms of a Campylobacter jejuni infection include bloody diarrhea, fever, stomach cramps, nausea and vomiting. Symptoms usually begin two to five days after consuming products contaminated with the bacteria and last about a week.
Infections can sometimes cause complications such as irritable bowel syndrome, temporary paralysis and arthritis. The bacteria occasionally spreads to the bloodstream, leading to life-threatening infections in individuals with weakened immune systems.
Anyone who has consumed raw milk products from the dairy and developed symptoms of infection should seek immediate medical attention.
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