Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Campylobacter,Campylobacter Attorney,Outbreaks & Recalls,Raw Milk on November 10, 2025
There have been at least 11 cases of Camplylobacter illness associated with raw milk in Illinois. Few details are available to the public. However, concern was high enough for the Illinois Department of Public Health (IDPH) to issue a “general reminder to the public about the potential dangers of consuming raw milk.”
What exactly makes raw milk more dangerous than pasteurized milk? How do you know if you have Campylobacter? Is the problem just in Illinois?
Here’s what we know about the outbreak of Campylobacter from raw milk in Illinois so far!
An increased number of Campylobacter cases have been reported to the IDPH. At least 11 of those Campylobacter cases appear to be linked to a common source.
A specific raw milk producer.
IDPH has not made the name of the producer public. However, IDPH says that “the producer is taking steps to notify customers and is cooperating with the investigation.”
When it comes to Campylobacter illness, there is a range of severity. So, there are likely far more than 11 people impacted by this source of raw milk in Illinois.
For now, IDPH has issued a reminder about the potential hazards to consuming raw milk.
Raw milk is milk that has not been heat treated. A process used to kill any viruses, bacteria, or other germs that could be present in milk coming straight from a cow.
“Pasteurization is one of the greatest public health successes of the last century,” said IDPH Director Dr. Sameer Vohra. “It helps keep milk and dairy products safe for everyone to enjoy. Raw milk skips this important step and can carry dangerous germs that may cause serious illness, especially in young children, older people, and individuals with chronic medical conditions. To help keep everyone in Illinois safe, we encourage people to be cautious and think carefully before choosing to drink raw milk.”
When considering what makes raw milk more dangerous than pasteurized milk, you first have to understand the differences.
How is raw milk different from pasteurized milk?
Raw milk is. Well… Raw. Just like any other food we call raw it hasn’t been “cooked.” When it comes to milk, cooking is a bit different than beef or even vegetables.
Raw milk has not undergone any type of heat treatment. It might be filtered. Containers and equipment should be sanitized. Sometimes in smaller operations, this means containers are boiled or sterilized.
But the milk itself. Just as it came from the cow’s udder. Just refrigerated for preservation.
In most cases, a more raw or natural form of food is a good thing. Nutrients and beneficial vitamins and enzymes can remain intact. Which is the stance those supporting raw milk consumption always point to.
But when benefits do not outweigh the costs, you have to make some concessions.
Pasteurization, is named for its inventor Louis Pasteur.
Pasteur developed this process about 150 years and it remains a common practice to this day.
Why?
Because it is effective.
Pasteurization is a process that involves temperature cycling designed to kill harmful bacteria that might be present in the milk. In most cases, chilled raw milk is heated to 161 °F and held for at least 15 seconds before quickly cooling it back to a chilled 39 °F.
There are other versions of pasteurization known as low-temp pasteurization. Even ultra pasteurization techniques that can make milk shelf stable.
Many outbreaks have been associated with raw milk in Illinois and throughout the country. Listeria and Campylobacter are some of the more common ones. There are, however, many others.
Some of the germs associated with raw milk include:
Milk can become contaminated when a cow has an infection in her udder. If she has a Campylobacter infection, the bacteria can make their way into her milk.
But that isn’t the only way! It can also come from the environment where the cow lives or where the milk is obtained. Often from manure.
Campylobacter bacteria can be found in manure. If milk is contaminated with manure (even trace amounts) the raw milk may contain Campylobacter bacteria.
Even with all of the sanitary practices available, raw milk can become contaminated.
Compounding this issue, is lack of testing. While Illinois raw milk regulations and rules require the milk to be tested for a few things (temperature, the presence of antibiotics, or other signs that could indicate a problem), specific pathogen testing is not required.
In this case, enough Campylobacter was present to sicken at least 11 people. Possibly more.
Campylobacter causes typical intestinal illness symptoms that generally begin around two to five days after ingesting something contaminated with the bacteria.
Common symptoms include:
Most of the time symptoms are resolved within a week. However, some may experience additional complications.
According to the CDC, an estimated 5 to 20% of people with Campylobacter infection will develop irritable bowel syndrome for awhile. About 1 to 5% will develop a type of arthritis.
A more serious complication occurs in about 1 in 1000 reported Campylobacter cases – Guillain-Barrè syndrome (GBS). In GBS cases, the infection triggers the person’s immune system. The result is muscle weakness, or even paralysis that can last for weeks and often requires intensive medical care. While most people fully from GBS, permanent nerve damage is possible in some cases. An estimated 40% of GBS in the United States is linked to Campylobacter infection.
In their public warning, IDPH stressed the importance of precautions to avoid illness associated with milk.
First and foremost, IDPH recommends consumers only use pasteurized milk and dairy products. These products are safer and should be free of germs like Campylobacter.
IDPH also recommends perishable foods be refrigerated at 40 °F or colder. This temperature slows bacterial growth, so that if some bacteria are present they cannot grow to infectious quantities.
In line with Federal food safety guidelines, IDPH also says to not leave perishable food out for more than two hours. This decreases to one our if the food is exposed to temperatures above 90 °F.
Always throw away expired or spoiled food. Lastly, “when in doubt, throw it out.”
If you or a loved one has been sick with Camplylobacter from raw milk in Illinois there are a few things you can do to help yourself and others.
As soon as you are well enough to do so, make a list of the foods and drinks you consumed prior to becoming sick. Be as specific as possible. Don’t forget to include where you got it and where you consumed it (e.g. dine in, carry out, home cooked, etc.).
The quicker you put together this list, the more accurate it will be.
If you are experiencing severe illness, seek medical attention right away. If you are not sick enough to warrant medical care, it is still a good idea to report your illness. Contact your local health department right away. You may be asked for that list we just talked about.
Others reporting similar illnesses will be asked for their list as well. Overlapping information could point investigators to a potential food source.
If you have been seriously impacted by Campylobacter from raw milk in Illinois, it is a good idea to get advice from a Campylobacter outbreak lawyer. A lawyer specializing in these types of cases can help answer questions you have. And even offer suggestions and information you have not even thought of.
If you have become seriously ill from Campylobacter from raw milk in Illinois, The Lange Law Firm, PLLC has a Campylobacter Outbreak Lawyer that can help!
Call (833) 330-3663 or email today for your free, no obligation consultation. A compassionate member of our team will go over the details of your situation to help you decide if you have a legal case.
By: Heather Van Tassell (contributing writer, non-lawyer)