Health officials have issued an urgent alert about Listeria contamination in raw milk products from Brookvale Pines Farm in Fremont, New Hampshire. The affected raw milk, packaged in half-gallon containers with best-by dates through March 22, 2025, was available for purchase at Brookvale Mercantile in Brentwood until March 13, 2025. While no illnesses have been reported as of March 14, 2025, health authorities remain concerned about potential health risks to consumers who might have purchased the contaminated products. The New Hampshire Department of Health and Human Services is actively monitoring the situation and advising consumers to take immediate precautionary measures.
The Brookvale Farm Listeria Situation
Brookvale Pines Farm, located in the small town of Fremont, New Hampshire, has been identified as the source of potentially contaminated raw milk products. The affected products were sold in half-gallon containers at Brookvale Mercantile, a local shop in nearby Brentwood. The last date these products were available for purchase was March 13, 2025, but the best-by dates extend through March 22, 2025.
The contamination was discovered during routine testing conducted by state health officials. While there have been no reported illnesses connected to these products as of March 14, 2025, health officials stress that the risk remains significant. Listeria bacteria can cause serious and potentially life-threatening infections, especially in certain vulnerable populations.
The exact distribution range of the affected milk appears limited to the Brookvale Mercantile location, but authorities are investigating whether the products may have been sold elsewhere. If you’ve recently purchased raw milk from this farm, I recommend checking the packaging immediately for the production dates. The investigation is ongoing as part of broader foodborne illness surveillance efforts in the region.
Understanding the Dangers of Listeria
Listeria monocytogenes, the bacteria responsible for listeriosis, poses serious health risks to specific demographic groups. Pregnant women face particularly severe dangers, as Listeria infection can lead to miscarriage, stillbirth, or premature delivery. Newborns, adults over 65, and individuals with weakened immune systems are also at heightened risk for severe complications.
The initial symptoms of listeriosis might seem relatively mild and include fever, muscle aches, nausea, vomiting, and diarrhea. However, if the infection spreads beyond the digestive system, it can cause much more severe complications, including headache, stiff neck, confusion, loss of balance, and even convulsions. These symptoms can appear anywhere from a few days to two months after consuming contaminated food.
For healthy adults, Listeria infection might resolve with minimal intervention. But for vulnerable populations, the consequences can be life-threatening. The mortality rate for invasive listeriosis can reach 20-30% in high-risk groups, making it one of the most deadly foodborne illnesses. Unlike some other common foodborne pathogens, Listeria can grow at refrigeration temperatures, making proper food handling even more critical.
Raw Milk Risks and Pasteurization Benefits
“Raw milk is milk that has not undergone pasteurization, a heating process that gets rid of harmful germs,” said Iain Watt, director of the state Division of Public Health Services. This simple explanation gets to the heart of why raw milk poses increased health hazards. Without the pasteurization process, raw milk can harbor dangerous bacteria including Listeria, E. coli, Salmonella, and Campylobacter.
The science is clear on the comparative risks: consuming raw milk carries approximately 150 times greater risk of foodborne illness than consuming pasteurized milk. This stark difference highlights the critical role pasteurization plays in our food safety system. The pasteurization process heats milk to a specific temperature for a set period – typically 161°F (72°C) for 15 seconds in the common high-temperature, short-time method – which kills harmful bacteria while preserving most nutritional benefits.
Recent history underscores these dangers. In 2021, more than 50 cases of Campylobacter infection across New Hampshire, Maine, and Massachusetts were linked to raw milk consumption. Many raw milk enthusiasts claim health benefits from unpasteurized products, but scientific evidence supports that any nutritional differences are minimal compared to the substantial safety benefits of pasteurization. Food safety incidents involving dairy products have contributed to significant foodborne disease outbreaks across various food sectors.
What Consumers Should Do Now
If you’ve purchased raw milk from Brookvale Pines Farm with best-by dates through March 22, 2025, health officials strongly advise immediate disposal of these products. Don’t taste the milk to check for contamination – Listeria doesn’t usually change the smell, taste, or appearance of food. Even if you’ve consumed some of the milk and feel fine, the remaining product should still be discarded.
Monitor yourself and family members for symptoms of listeriosis, especially if anyone falls into a high-risk category. Symptoms can develop anywhere from a few days to two months after consumption. If symptoms appear, contact your healthcare provider immediately and mention the possible Listeria exposure from raw milk consumption.
The New Hampshire Division of Public Health Services has established a reporting line for potential illnesses related to this contamination. You can reach them at 603-271-4496 if you develop symptoms after consuming these products. This reporting helps public health officials track the outbreak and prevent further illnesses from occurring.
The NH Department of Health and Human Services has issued an official warning, and Brookvale Pines Farm is reportedly cooperating fully with testing procedures and customer notification efforts. Proper food safety handling is crucial to prevent cross-contamination, similar to recommendations following the major E. coli outbreak that occurred in the fast-food industry previously.
New Hampshire’s Raw Milk Regulations
New Hampshire has specific regulations governing the sale of raw milk that differ from those in many other states. The state allows retail sale of raw milk with certain restrictions, though producers selling less than 20 quarts per day are exempt from some requirements. This regulatory framework attempts to balance consumer choice with public health concerns.
All raw milk sold in New Hampshire must carry clear labeling that includes warnings about the product not being pasteurized. The state also enforces bacteria count standards: raw milk must contain less than 20,000 bacteria per milliliter and fewer than 10 coliform bacteria per milliliter. These standards are designed to reduce—but cannot eliminate—the risk of foodborne illness from raw milk consumption.
New Hampshire’s approach contrasts with federal guidance, as the FDA recommends against consuming raw milk entirely. The state regulations reflect the ongoing tension between consumer freedom and public health protection. Complete information about New Hampshire’s raw milk regulations can be found at Real Raw Milk Facts, where consumers can learn about specific requirements for producers and sellers.
The Listeria contamination at Brookvale Pines Farm has highlighted both the risks associated with raw milk and the importance of regulatory compliance. While some dairy producers have found success with alternative approaches to milk production and marketing, as seen in kefir producer growth trends, food safety remains paramount. I encourage anyone interested in raw dairy products to thoroughly understand both the potential benefits and significant risks before making consumption decisions.
If you have additional questions about raw milk safety or the current Listeria alert, contact the New Hampshire Division of Public Health Services. Their experts can provide the most up-to-date information about this situation and general food safety guidance. Remember that when it comes to foodborne illness, prevention is always preferable to treatment—especially for those in high-risk groups.