Image from Pixabay
Raw milk in Pennsylvania could be responsible for many cases of Salmonella infection in children across the state, says Pennsylvania Department of Health.
The Department issued a Health Advisory, putting healthcare workers and local health departments on alert of the observed trend. Additional instructions were provided for how these cases should be handled.
What does this mean?
A Salmonella outbreak linked to raw milk in Pennsylvania is likely, and/or ongoing.
Here’s what we know so far, and what you should do if you become sick.
On September 15, 2025, the Pennsylvania Department of Health issued a Health Advisory for “Statewide Increase in Salmonellosis Cases who Reported Raw Milk Consumption in Pennsylvania,” distributing this missive throughout its network.
“The Pennsylvania Department of Health has identified an increase in the percentage of salmonellosis cases in 2025 that reported consuming raw or unpasteurized milk prior to illness onset compared to the previous 5 years.”
Those receiving the Advisory were given the following instructions:
The most alarming finding involved occurrence in children.
“The observed increase in raw milk consumption among salmonellosis cases was particularly high among pediatric salmonellosis cases.
Those experiencing the highest rates include the southeast, south central, and north central regions of Pennsylvania.
It is legal to buy and sell raw (unpasteurized) milk in the state of Pennsylvania. As long as the seller holds an active Pennsylvania Department of Health permit.
“In Pennsylvania, raw milk sales from permitted dairies is legal”
These dairies must comply with state mandated testing.
Twice monthly, certain bacterial count, coliform count, and drug testing is required. However, pathogenic bacteria testing is only required from a batch every six months. This includes harmful germs like Salmonella, Listeria monocytogenes, Campylobacter, and E. coli 0157:H7.
Raw milk is milk that has not undergone pasteurization. A heat step designed to kill harmful germs.
Pasteurization is a widely used process dating back to 1864, where the namesake inventor, Louis Pasteur discovered a way to treat beverages to kill harmful microorganisms that are responsible for diseases such as listeriosis, typhoid fever, tuberculosis, diphtheria, Q fever, and brucellosis.
The original purpose was to help increase the shelf life of things like beer, wine, and other beverages. However, it is most commonly associated with milk. As a result, the number of milk-related outbreaks has dropped from the 25% of annual outbreaks prior to mainstream pasteurization to only 1% now. It is important to note that of that 1%, 70% of those outbreaks were linked to raw milk.
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.
For example, one modern procedure is known as continuous flow pasteurization. This method involves heating at a High-Temperature, Short Time (HSTS) parameter. This method increases the temperature to 161 °F, but shortens the required time to just 15 seconds.
There are other pasteurization methods as well. Some extend the time and heat to a lower temperature. Others increase both for “ultra pasteurization” that allows milk to have an even longer shelf life.
All while killing harmful germs like Salmonella. But Salmonella isn’t the only bacteria to look out for.
There are several other germs commonly associated with raw milk that can cause preventable illnesses and diseases.
Other illnesses caused by raw milk pathogens may include:
Milk pasteurization is internationally recognized as an effected means of preventing foodborne illness outbreaks, including salmonellosis. But unfortunately, raw/unpasteurized milk is the common factor in these reported illnesses.
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).
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.
With the recent uptick of pediatric Salmonella infections related to raw milk in Pennsylvania, the Department of Health is urging health care providers to be vigilant.
The Department requests that health care providers “maintain a high index of suspicion for salmonellosis or other enteric pathogens” in patient, especially young children, with these types of symptoms. Even more so in those who report consuming raw or unpasteurized milk or milk processing.
Culture tests are requested, as this method not only provides results that include the germ causing the illness, but also allows for bacterial isolates for later whole genome sequencing. This technology is useful in connecting genetically similar cases and better understand an outbreak.
If you have consumed potentially contaminated raw milk in Pennsylvania, there are a few things you should do.
If you have consumed potentially contaminated raw milk, you may become sick. In some cases, it could take a week or more for symptoms to appear. Seek medical attention if you become sick. Even if you are not severely ill. Your sample may be linked to a potential outbreak investigation.
If you still have it, retain packaging and receipts if possible. Your purchase may help investigators narrow or widen the scope of the investigation. Your assistance may be able to help prevent others from becoming sick.
Finally, reach out to a Salmonella lawyer. Salmonellosis can cause serious illness and loss. A Salmonella Lawyer can help answer questions, investigate your illness, and file a claim to recover the financial burden associated with your illness.
The Lange Law Firm, PLLC has recovered millions of dollars for families with cases just like yours. With a specialty in contamination, products liability, and food safety cases, you can trust the Salmonella and Raw Milk Lawyers of The Lange Law Firm, PLLC to navigate this complicated legal process on your behalf.
They know the questions to ask, the information to obtain, and how to build your case. Their compassionate team will help you through this unfortunate situation and get you the justice you deserve.
Don’t wait! Contact The Lange Law Firm, PLLC today!
Call (833) 330-3663 or click here to fill out an online submission form to get started today with a free consultation.
By: Heather Van Tassell (contributing writer, non-lawyer)
Therapeutic bacteria may be the answer to food poisoning. What better way to fight a…
PFAS water filtration has multiple benefits, says an Environmental Working Group (EWG) study. Not only…
More Deep brand frozen products have been added to the U.S. Food and Drug Administration…
Case counts of Legionnaires’ disease in Marshall County continue to grow. Health officials still have…
Contaminated Cinnamon is still the subject of U.S. Food and Drug Administration (FDA) press releases.…
Two confirmed cases of Legionnaires’ disease at GM facility prompts the auto giant to temporarily…