Drinking raw milk from the Family Cow Farm in Chambersburg, Pennsylvania caused 35 people to get campylobacter bacterial infection. The raw milk from Shankstead EcoFarm was sold at The Family Cow store in Scotland. The Family Cow Farm has already begun to stop production of raw milk, voluntarily.
The cases of campylobacter bacterial infection include 28 people in Pennsylvania, four in Maryland, two in West Virginia, and one in New Jersey. The counties in Pennsylvania that have the illness from raw milk include Franklin, Cumberland, Adams, York, and Lancaster.
Heath officials are warning consumers to throw away any raw milk purchased from the Family Cow Farm on or after January 1, 2012. On the Farm’s website, they say to “Discard any of our raw milk with a “best buy” date in January. Even If you made butter or cheese from our milk during that time, discard it too. Keep track of what you discard. Let us know how much you had to dispose of and we’ll give you a full refund. If you bought at a store, return the milk to them. They will refund you and we will refund them.”
This isn’t the first case of raw milk causing illness, nor will it be the last, unless the government bans production. Raw milk sales are already illegal in Maryland. According to the Centers for Disease Control and Prevention, since 1998 more than 800 people in the United States have gotten sick from drinking raw milk or eating cheese made from raw milk.
Consuming bad raw milk can cause symptoms like, vomiting, diarrhea, and abdominal pain, flulike symptoms such as fever, headache, and body ache. Most people can get well after consuming the bacteria from raw milk, but if you develop these symptoms, see a doctor. These raw milk symptoms can be dangerous and life-threatening to pregnant women, children, the elderly, and people with weakened immune systems.
So what is raw milk? Raw milk is milk usually from cows, goats, sheep and in some countries camel or buffalo. The milk is not heated above the animals highest body temperature which is around 101 – 105 degrees Fahrenheit. It hasn’t been altered with chemicals in any way. Normally, pasteurization is heating the milk to at least 103 degrees Fahrenheit for 45 seconds until the milk begins to boil and vaporize.