Campylobacter infections in New York traced to raw milk; warning issued

The New York State Department of Agriculture and Markets (AGM) today warned consumers not to consume unpasteurized raw milk from Horning Family Farms LLC because tests showed Campylobacter jejuni contamination. 

On Dec. 15, the New York State Department of Health reported two illnesses to AGM with possible associations to consuming raw milk purchased from Horning Family Farms LLC.

In response, a sample of raw milk was collected by an inspector from AGM and it was discovered to be contaminated with Campylobacter jejuni. 

On Dec. 19 the producer was notified of a preliminary positive test result. Further laboratory testing, completed on Dec. 22 confirmed the presence of Campylobacter jejuni in the raw milk sample. The producer is now prohibited from selling raw milk until subsequent sampling indicates that the product is free of harmful bacteria.

The AGM recommends that any consumers who purchased raw milk from Horning Family Farms LLC immediately dispose of it. The raw milk is labeled and sold as Country Cousins Farm Raw Cow Milk.

About Campylobacter infections
Food contaminated with Campylobacter does not look, smell or taste bad. Outbreaks have been associated with unpasteurized dairy products, contaminated water, poultry and produce.

Anyone who has consumed raw, unpasteurized milk from Horning Family Farms and sold as Country Cousins Farm Raw Cow Milk and developed symptoms of campylobacter infection should seek medical attention and tell their physician about their possible exposure to the pathogen. Infections can mimic other illnesses so patients should be tested specifically for Campylobacter. 

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.