Raw Milk Causes Major E. Coli Outbreak in Florida

More than 20 people have been sickened with Campylobacter and E. coli infections in the state of Florida, including six children, after consuming raw milk, the Florida Department of Health said.

According to a press release from the department, there have been seven hospitalizations and a total of 21 cases linked to raw milk produced by a farm in Northeast/Central Florida. The name of the specific farm was not disclosed.

“Raw milk is milk from cows, sheep, goats, or other animals that has not been pasteurized, a heat-treating process that destroys potentially harmful bacteria,” the release details. “Floridians should be aware of potential risks associated with consumption, which may vary depending on the source of milk.

“The producer’s handling of raw milk and milking procedures is vital in the prevention of contamination. Many people consume raw milk safely. However, raw milk can contain disease-causing bacteria, such as Campylobacter, Escherichia coli (E. coli), Listeria, Salmonella, and others.”

The release additionally noted that these bacteria can cause “gastrointestinal illness, including diarrhea, vomiting, and stomach cramps.”

While the department noted that many people manage to “safely” consume raw milk, Florida law dictates that they shouldn’t be drinking it at all. As the release points out, within the state, “raw milk can only be sold for non-human consumption as pet or animal food.”

For now, the risk of contracting illness from this batch of raw milk is contained to Florida, as pasteurization is legally required for milk that is crossing state lines.

While raw milk is often touted by wellness influencers as a superior product — often credited for health benefits or improved flavor — in reality, there is only a marginal nutritional difference between the two options at best.

Keith Harris, a professor and co-director of undergraduate programs in food science at NC State University, says products like raw milk come with a “health halo” effect. “Certain things are viewed as naturally good, and things that basically are as close as possible to the raw state are often viewed that way,” Harris shared in a January report on the NC State website.

“So if it comes straight off a farm, straight out of a field, [or] straight out of a cow, then it must be healthy. The idea is that if you are dealing with something that is natural and unprocessed, not heated, it’s going to be healthier just because it’s closer to the way that it appears in nature. That’s not always correct from a safety perspective.”

Need proof? One study from the journal Emerging Infectious Diseases found that unpasteurized dairy products cause 840 times more illnesses and 45 times more hospitalizations than pasteurized products.

However, for die-hard raw milk fans, there may be one ray of hope. As Food & Wine reported in July, California-based company Tamarack Biotics has received approval from the FDA for its UV light technology that’s capable of targeting bacteria in raw milk while preserving the qualities that the beverage’s devotees are looking for.

Known as TruActive, the technology “eliminates harmful pathogens while preserving the enzymes, proteins, and immunity-supporting compounds that are often destroyed by traditional heat-based pasteurization,” the company shared in a statement. “The result is a scientifically verified, safe, raw milk equivalent — a first in the dairy industry and an exciting development for the growing public demand for raw and minimally processed foods.”

For now, the Centers for Disease Control and Prevention notes that choosing pasteurized milk and dairy products is “the best way to safely enjoy the nutritional benefits of milk.”