A Salmonella outbreak has been linked to raw milk produced by Heber Valley Raw Milk in Utah. Between March 20 and August 14, at least nine people were sickened with Salmonella Saintpaul infections after drinking the unpasteurized milk. Two of them required hospitalization. All of the case patients, who range in age from 15 to 78 years, have recovered.
Those sickened purchased the milk at Heber Valley Milk in Wasatch County. On August 23, the Utah Department of Agriculture and Food tested a sample of raw milk collected from the dairy and it was positive for Salmonella Saintpaul. Tests performed more recently showed no signs of the bacteria and the dairy was cleared to resume sales.
Symptoms of a Salmonella infection include fever, vomiting, diarrhea, abdominal cramps, and headache. Usually, they appear between six and 72 hours after exposure and last about a week.
Those most at risk for more serious infections or complications from the infection are seniors, young children, pregnant women, and those who have weakened or compromised immune systems. “In some cases, Salmonella bacteria can spread from the intestines to the bloodstream and then to other body sites. These infections are very serious and should be treated with appropriate antibiotics. If you develop severe vomiting or diarrhea after drinking raw milk, you should consult your health care provider,” said Dr. Allyn Nakashima, State Epidemiologist with the Utah Department of Health.
Raw milk is milk from cows, goats, or sheep that has not been pasteurized to kill harmful bacteria and can contain Campylobacter, Salmonella, Listeria, and E. coli. These pathogens can be present in raw milk regardless of where it is obtained, and will not alter the smell or the look of the milk. Public health officials advise that raw milk should be avoided.
Over the last seven years in Utah, 30 documented raw milk outbreaks have sickened more than 400 people, according to the Utah Department of Health.
