State tests show bacteria in raw milk; consumers urged to throw out products

State officials in New York have issued a warning about unpasteurized, raw milk from Hu-Hill Farm in Fort Plain.

The milk has tested positive for campylobacter bacteria and could cause serious infections if consumed. Young children and the elderly are at heightened risk for serious illness.

The state Department of Agriculture and Markets issued the warning on Aug. 6. The organic dairy, on Lighthall Road in Fort Plain cannot sell any raw milk products until samples confirm it is free from bacteria.

The dairy owners, Rob and Shirley Hudyncia, were notified of the preliminary positive test results on Aug 1. Further testing confirmed the presence of the bacteria on Aug. 5. 

Public health officials with the Department of Agriculture and Markets recommend that consumers with any raw milk products from the dairy immediately dispose of them.

As of Aug. 6, no confirmed illnesses had been reported. 

Heat treatment kills harmful bacteria that cause such illnesses and diseases as listeriosis, salmonellosis, campylobacteriosis, typhoid fever, tuberculosis, diphtheria and brucellosis.

Farms with a raw milk sales permit issued by the Department of Agriculture and Markets are able to sell unpasteurized cow milk directly to consumers, but not at retail 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 foods made from raw milk. While some people will have mild illness from bacteria in raw milk, others are at much higher risk of life-threatening illness, especially pregnant women, children, the elderly and people with weakened immune systems,” according to the health department.

The Department of Agriculture and Markets noted that raw milk does not provide the protection of pasteurization, which is internationally recognized as an effective means of preventing outbreaks of foodborne illnesses.

Common symptoms of campylobacter jejuni infection include bloody diarrhea, fever, stomach cramps, nausea and vomiting. Symptoms usually start two to five days after consuming products contaminated with the bacteria and last for around a week.

Infections can sometimes cause such complications 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 immediately seek medical attention.

(To sign up for a free subscription to Food Safety News,click here)