At first when I looked at it, I thought the bright white stuff you mentioned was actually glare from the lights with the distortion of the carboy, and that you were talking about the raspberries, which have since lost most of their color and look more like brains, if anything.
Now that I know what you're talking about, that is definitely mold/bacteria, with a very high chance that it has gotten into the beer. How well did you rinse the raspberries before putting them in? Regardless, yes, I would be concerned, but, there is always hope. Here's what I would do, given the supplies I have on hand. I would take a large beer cooler (or two) or anything that can contain liquid and withstand a bottle exploding in it, and store the bottles (upright) in the beer cooler for conditioning. In case they turn into bombs, the cooler will act as a container to keep all the glass and beer from blasting everywhere.
By the time you want to drink one, carefully take one out, and examine it for a pellicle at the beer line. Use a flashlight to look at it to see if there appears to be a sort of film resting on the top of the beer (a ring around the beer line is a good hint in this case, but is not always a clear indication). If there is a pellicle, the batch should be considered entirely bad. At that point, store the beer as cold as you can without freezing it to slow down any further fermentation. Try and crack one open in a wide open area (back porch, bath tub, somewhere with head space and can get wet. For protective measures, wear safety glasses and gloves with minimal skin exposure in case it's worst case scenario. If it gushes out, geyser or volcano style, and you're sure you added the correct amount of priming sugar, that's a clear indication as well that it is infected. You can try tasting it, but I can almost guarantee you won't want to once you get a smell of it.
A few side notes worth mentioning. There is a chance that, like you said, the bacteria may not have come in contact with the beer. The bacteria looks minimal (at this point), so that may explain the lack of a noticeable taste or smell, or the bacteria could have gotten in just enough to screw up the batch. There's no way to tell at this point. I will caution though, if one goes off in the cooler, pitch the rest. You don't want to risk the damage, especially if you have kids, pets, eyes, anything that could suffer from glass shrapnel should you happen to have one go off when tipping it over in the fridge by accident.
Also, clean everything super-thoroughly. Your carboy, racking cane, even take apart the spigot to your bottle bucket and bleach/clean the snot out of everything. Bacteria is known to linger in plastic, so make sure you do everything possible to prevent it from coming back in your next batch.
Fruit in secondary is a great thing, but it also carries risks since it isn't boiled/sanitized. This is that negative outcome of that risk. The biggest thing I want to stress though is to not let this get you down. Seriously, don't let this be the end. Infections aren't common, even in fruit beers they aren't as common as some people may lead you to believe. You just have to make sure you have good sanitation practices. Next time, try pureeing and pasteurizing the fruit before adding it. You'll get more flavor from the puree, and it'll be free of any bugs.
Sorry your 4th batch turned out like that. Hopefully the other three were good enough to keep you in the game, I can imagine that seeing an entire batch go bad has to be demoralizing, but there's a lot of good beer to come down the road.