New York health officials issue warning about unpasteurized raw milk from HuHill Farm
For the second time in three months a Montgomery County dairy in New York has had its raw milk test positive for Campylobacter during routine testing by state inspectors.
The New York State Department of Agriculture and Markets is warning consumers to throw away raw, unpasteurized milk from Rob and Shirley Hudyncia doing business as HuHill Farm because of the positive test for the pathogen. The producer is now prohibited from selling raw milk until subsequent tests show it is free from Campylobacter jejuni.
As of the posting of the public alert, no confirmed illnesses had been reported, but ill people frequently do not seek medical attention.
“On Oct.17, 2024, the producer was notified of a preliminary positive test result. Further laboratory testing, completed on October 21, 2024, confirmed the presence of Campylobacter jejuni in the raw milk sample, according to the health department alert,” according to the agriculture department.
In early August an identical scenario played out when a routine sample of the dairy’s raw milk was discovered to be contaminated with Campylobacter jejuni. Then and now the agriculture department recommends that any consumers who purchased raw milk from HuHill Farm immediately dispose of it and call the farm at 518-860-8098.
“It is important to note that raw milk does not provide the protection of pasteurization,” according to the department’s alert.
“Pasteurization is a process that heats milk to a specific temperature for a specific amount of time. Pasteurization kills the bacteria responsible for numerous illnesses and diseases such as listeriosis, salmonellosis, campylobacteriosis, typhoid fever, tuberculosis, diphtheria, and brucellosis. Pasteurization of milk is recognized internationally as an effective means of preventing outbreaks of foodborne illnesses, including campylobacteriosis.
About campylobacter infections
According to the U.S. Centers for Disease Control and Prevention outbreaks have been associated with unpasteurized dairy products, contaminated water, poultry and produce. People also can become infected from contact with dog or cat feces. Person-to-person spread of Campylobacter is uncommon.
Many people recover in a week, but Campylobacter infection can result in long-term consequences, such as arthritis, irritable bowel syndrome (IBS), and Guillain-Barré syndrome (GBS).
Azithromycin and fluoroquinolones such as ciprofloxacin are commonly used for treatment, but resistance to fluoroquinolones is common.
Campylobacter infection symptoms usually begin two to five days after exposure and are characterized by diarrhea (frequently bloody), abdominal pain, fever, nausea, and sometimes vomiting. More severe illness can occur, including bloodstream infection and symptoms mimicking acute appendicitis or ulcerative colitis.
(To sign up for a free subscription to Food Safety News,click here)