Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Campylobacter,Our Blog,Outbreaks & Recalls,Raw Milk on June 9, 2026
Nearly 60 people have reported illnesses related to raw milk in Idaho since mid-May, says the Idaho Department of Health and Welfare. Many have laboratory results indicating campylobacterosis.
More than one dairy operation has been associated with these illnesses.
Is raw milk legal in Idaho? What is raw milk and why is it riskier than pasteurized dairy products? How does Campylobacter get in raw milk? What should you do if you become sick?
Here’s what we know so far about Campylobacter illnesses from raw milk in Idaho!
According to Idaho’s Department of Health and Welfare, since May 19, 2026, nearly 60 people have reported illness after consuming raw milk. At least 45 people have tested positive for a Campylobacter bacterial infection.
A germ commonly associated with raw, unpasteurized milk.
The Department is continuing the interview process. However, not everyone reporting illness has been tested for the pathogen.
Several state agencies are coordinating in this effort to identify a source of this Campylobacter outbreak associated with raw milk in Idaho. Partners include Panhandle District Health, Southwest District Health, Central District Health, Southeaster Idaho Public Health, South Central Public Health, and Eastern Idaho Public Health.
Sick people reported more than one milking operation in their interviews.
One operation was located in northern Idaho. The other, in southern Idaho. While the identities of these farms have not been made public, Idaho Department of Welfare says that they are working with health agencies “to identify and fix any potential sources of contamination.”
But this isn’t the only time Idaho has had raw milk problems. In fact, earlier this year R Bar H was linked to an E. coli outbreak that sickened at least nine people, including two children who developed a deadly kidney complication from their illness.
Raw milk is legal in Idaho for on-farm, retail, and private cow-shares. In fact, a brief Internet search shows 102 raw farms and retailers in the state.
But, there are some rules.
According to the Idaho Administrative Procedures Act IDPA 02, Title 04, Chapter 13, among other things, a permit is required.
If a farm wants to “produce, process, sell or offer for sale raw milk or raw milk products for human consumption,” a permit is required. While grocery stores do not require that permit, they are still allowed to sell raw milk and raw milk products, providing they are purchased from a permitted company in good standing with the State. Including an inspection every three months.
These permits may be suspended if the producer does not meet the requirements to hold the permit or if an “imminent health hazard” is suspected.
Restaurants, on the other hand, are still not allowed to sell or serve raw milk products in Idaho.
Raw milk is a term used for milk that has not been pasteurized. It has not undergone heat treatment through a process that kills potential illness-causing germs often associated with dairy products. So it is called “raw”
Raw milk isn’t limited to milk from cows though. The term also applies to milk from sheep, goats and other lactating exotic animals.
So, what exactly is pasteurization?
Pasteurization is a widely used process invented in 1864, by a man named Louis Pasteur. Pasteur discovered a way to heat treat beverages in order to kill harmful microorganisms. The types of microorganisms responsible for diseases such as campylobacteriosis, which has sickened Idahoans. As well as other illnesses like listeriosis, typhoid fever, tuberculosis, diphtheria, Q fever, E. coli infections and brucellosis.
The original intent for pasteurization was to help increase the shelf life and reduce spoilage of beer, wine, and other beverages. With limited refrigeration you can imagine it was a pressing issue for the time.
Today, it is most commonly associated with milk. Though juices and certain shelf stable foods are also commonly pasteurized. Historically, many foodborne illnesses prior to pasteurization were linked to milk and dairy products. A problem that has almost entirely been eradicated since widespread use of pasteurization.
In fact, since the mainstream application of pasteurization, the number of milk-related outbreaks has decreased from 25% to only 1%. With 70% of those outbreaks involving raw milk.
Raw milk is risky because without the heat treatment of pasteurization, potential germs found on dairy farms can make their way into the milk and sicken the consumer.
Raw milk in Idaho is vulnerable to Campylobacter (and other pathogen contamination) by nature of where the product comes from.
The udder of a cow.
Sanitation efforts are employed (and required), but you cannot ignore that cows freely release bowel movements, do not take baths, and lay in the dirt they walk and poop on.
Milk becomes contaminated when small amounts of feces make their way into the milk product. Not from the milk itself (though brucellosis and tuberculosis can infect the milk from inside the cow), but from cross contamination.
Pasteurization kills potential bacteria present in the milk, rendering it safe for consumption.
Specialized laboratory tests are required to determine if you have a Campylobacter infection. If you begin experiencing symptoms, reach out to your health care provider or your local health department.
Common Campylobacter symptoms include:
People often begin to feel sick around two to five days after ingesting something contaminated with Campylobacter bacteria. Most of the time symptoms are resolved within a week. However, some may experience additional complications.
Those with weakened immune systems, people receiving chemotherapy treatment, and those with a blood disorder are more likely to develop a life-threatening infection if the bacteria spread to the bloodstream.
These infections can get very bad. Certain complications of Campylobacter infections can be long-term and even life-threatening. These include Guillain-Barré Syndrome, Irritable Bowel Syndrome, and Reactive Arthritis. Three well-known complications.
If you have consumed potentially contaminated raw milk in Idaho, 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 Campylobacter lawyer. Campylobacterosis can cause serious illness and loss. A Campylobacter Lawyer can help answer questions, investigate your illness, and file a claim to recover the financial burden associated with your illness.
If you have become seriously ill from raw milk in Idaho, 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.
Don’t wait! Call today!
By: Heather Van Tassell (contributing writer, non-lawyer)