By A four-year investigation in Southern California has revealed a worrying public health issue: nearly one in five urinary tract infections (UTIs) are caused by E. coli originating from tainted meat. The researchers behind the study believe this problem may be far more widespread across the US than previously thought.
The Meat-UTI Connection
The study, which was published on Thursday in the journal mBio, analyzed over 2,300 UTIs and found that 18% of the infections were caused by E. coli strains that matched bacteria recovered from meat samples collected at nearby grocery stores.
The contamination was most frequent in chicken and turkey, followed by beef and pork.
While the Centers for Disease Control and Prevention (CDC) confirms that UTIs are common bacterial infections that disproportionately affect older and female patients, the lead author suggests we must change how we view them.
Lance B. Price, a professor at George Washington University, stated in a press release, “Our findings suggest that urinary tract infections are also a food safety problem, even though they have long been considered a personal health issue.” He added that this revelation “opens up new avenues for prevention, especially for vulnerable communities that bear a disproportionate burden.”
Poverty and Increased Risk
One of the study’s most significant findings concerns social inequality: residents in low-income communities faced a 60% greater risk of contracting a foodborne UTI than those in more affluent areas.
The authors haven’t pinpointed the exact reason for this strong link between poverty and foodborne UTIs, but they suggest potential contributing factors could include poor retail conditions, insufficient food safety regulations, and improper food handling and hygiene practices.
Price used the study to advocate for policy changes, asserting, “Your risk of infection should not depend on your ZIP code,” and arguing that funding for research into the socioeconomic determinants of health should be increased, not decreased.
Advice for Consumers
Until meat producers and regulatory bodies implement more stringent regulations, the study’s authors urge consumers to handle raw meat with extreme caution to prevent infection.
The researchers stress that “Preventive steps, such as thorough handwashing, avoiding cross-contamination, and ensuring proper cooking of meat products, are essential to reducing exposure.”
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