Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Outbreaks & Recalls,Raw Milk,Salmonella on July 30, 2025
Allegheny County Health Department has issued Public Health Alert for Salmonella in Family Cow brand raw milk products.
In addition to recently reported illnesses, the Health Department is looking into more than 70 other cases that may be linked to this outbreak.
Allegheny County Health Department began investigating Salmonella in Family Cow raw milk products after reports of illnesses connected to the dairy were reported.
Since July 1, 2025, the Health Department has identified at least four Allegheny County residents who have become sick after consuming certain raw milk products from The Family Cow dairy.
Additionally, the Pennsylvania Departments of Health and Agriculture have been looking at Family Cow dairy.
More than 70 reported Salmonella infections have been reported to these agencies since August 2024. Many of those cases had a connection to raw milk products from The Family Cow.
Reports indicate that product samples from The Family Cow farm tested positive for Salmonella bacteria in July 2025.
In response to these findings, additional testing must be conducted prior to selling or distributing more Family Cow raw milk products. Until then, a recall order is in place.
In response to discovering Salmonella in Family Cow raw milk products and associated Salmonella illnesses, “The Allegheny County Health Department is advising people to discard all Family Cow brand raw milk products.”
Products may include:
Product was available for purchase at the farm’s Chambersburg retail store and online to customers for pickup at six locations around Allegheny County.
Raw milk is a term used for milk that has not been pasteurized. It has not been heat treated to kill potential illness-causing germs that can make their way into dairy products. This term applies to milk from cows, sheep, or goats alike. The most effective heat treatment for raw milk is pasteurization.
Pasteurization is a widely used process invented in 1864, by the namesake inventor, Louis Pasteur. Pasteur discovered a way to heat treat beverages in order to kill harmful microorganisms. Germs responsible for diseases such as listeriosis, typhoid fever, tuberculosis, diphtheria, Q fever, and brucellosis.
While the original intent was to help increase the shelf life and reduce spoilage of beer, wine, and other beverages, it is most commonly associated with milk. Many illnesses prior to pasteurization were linked to milk and dairy products.
Since mainstream inception, the number of milk-related outbreaks has dropped from the 25% of annual outbreaks back then to only 1% today.
However, it is important to note that of that 1% of milk-related outbreaks, 70% are linked to raw milk. Only a fraction of the milk-related outbreaks involve pasteurized dairy products.
Pasteurization involves heating the liquid to a minimum temperature of 145 °F for at least 30 minutes. Other methods have been developed to achieve this same result faster. Including “Continuous Flow” pasteurization and “High-Temperature, Short Time (HTST) pasteurization.
High-Temperature, Short Time (HTST) increases the temperature to 161 °F, but shortens the required time to just 15 seconds.
Only these tested methods of pasteurization are considered safe to render raw milk safe for consumption.
This particular outbreak involves Salmonella in Family Cow raw milk products. However, any harmful bacteria can theoretically make its way into raw milk and make the consumer sick. Campylobacter, E. coli, Listeria, and Salmonella are most commonly associated with this risky dairy product.
Anyone consuming potentially contaminated raw milk can become sick. But certain people are more vulnerable to becoming sick when exposed to germs in contaminated raw milk.
These people include:
Everyone should consider the significant health risks associated with raw milk.
If you have recently consumed raw milk dairy products from The Family Cow, monitor yourself for symptoms. Especially if you are at higher risk of serious illness.
Symptoms of Salmonella infection usually include diarrhea, stomach cramps, and fever.
People usually begin feeling sick anywhere from 6 hours to 6 days after exposure. Most of the time people feel better within a week.
Most normally healthy people generally recover on their own without medical assistance and are not recommended to take antibiotics unless illness becomes severe. This practice is in place to reduce the risk of spreading antibiotic-resistant strains. Severity, however, can vary from person to person.
In some cases, the germ can get into the bloodstream and cause additional, potentially life-threatening complications. You may develop arterial infections (infected aneurysms, endocarditis, or a condition known as reactive arthritis that can persist long-term).
Getting sick with a serious illness can be scary. When you become sick from a preventable source, like raw milk contamination, it is even worse.
Many people die from illnesses associated with raw milk contamination each year.
If you become sick from raw milk contamination or from Salmonella in Family Cow raw milk products, there are a few things that you can do to help your situation.
Many illnesses associated with raw milk contamination can deplete the body of fluids. As you recover, replace those precious fluids by staying hydrated.
Drink plenty of water and electrolyte beverages. Avoid caffeine and sugary drinks.
Allegheny County Health Department urges “anyone who consumed raw milk products from The Family Cow should consult a healthcare provider if they become ill.
Even if you do not experience severe symptoms, it is still important to report your illness to your local health department. Doing so could help narrow or expand the scope of recalls and assist traceback activities in this outbreak investigation. Your information could help prevent others from becoming sick.
If you become sick after eating Family Cow raw milk dairy products, retaining some of the product can help link your illness to the product you consumed. Lot numbers and date codes on the packaging can also be used in traceback investigations.
Bag up product and clearly mark it so that it is not in danger of being consumed. Keep the product refrigerated until you are asked for it.
If you have become sick with a Salmonella infection from raw milk contamination, a Salmonella Lawyer can help! You don’t have to navigate this process alone. Medical bills, missed work, caring for a loved one, and other burdens add up. A knowledgeable Salmonella Lawyer can explain your rights and help you get the justice that you deserve.
Call (833) 330-3663 for more your free, no obligation consultation to discuss the details of your situation. Or click here to email and a member of our compassionate team will get back with you shortly.
By: Heather Van Tassell (contributing writer, non-lawyer)