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Local Study Links Common UTIs to Contaminated Meat, Raises National Food Safety Concerns
Southern California – A recent four-year study conducted in Southern California has uncovered a concerning link between nearly one in five urinary tract infections (UTIs) and E. coli strains found in contaminated meat. Researchers warn that this issue, published Thursday in the mBio journal, could be widespread across the United States.
The study analyzed over 2,300 UTI cases, finding that 18% were connected to E. coli strains identified in meat samples collected from local grocery stores. Turkey and chicken were the meats most frequently testing positive for E. coli, followed by pork and beef.
Urinary tract infections are common bacterial infections of the urinary tract, disproportionately affecting women and older adults, according to the Centers for Disease Control and Prevention (CDC).
“Urinary tract infections have long been considered a personal health issue, but our findings suggest that they are also a food safety problem,” stated Lance B. Price, senior study author and professor at George Washington University, in a recent news release. He emphasized that this discovery “opens up new avenues for prevention, especially for vulnerable communities that bear a disproportionate burden.”
The study also revealed a stark disparity: individuals residing in low-income areas faced a 60% higher risk of foodborne UTIs compared to those in more affluent neighborhoods. While the precise reasons for this correlation remain unclear, potential contributing factors include inadequate food safety regulations, subpar retail conditions, and improper food handling and hygiene practices.
Price underscored the importance of these findings, advocating for increased investment in research concerning the social determinants of health. “Your risk of infection should not depend on your ZIP code,” he asserted.
Until stricter regulations are implemented by meat producers and regulatory agencies, the study authors advise consumers to practice vigilance when handling raw meat to minimize the risk of infection. They recommend “thorough handwashing, avoiding cross-contamination, and ensuring proper cooking of meat products” as essential preventive measures.