Raw meat is a cozy habitat for microbes, and recent research indicates that these damp environments are a significant source of hidden foodborne illnesses, including urinary tract infections (UTIs).
“UTIs have always been viewed as a personal health issue, but our study suggests they should also be seen as a food safety concern,” notes microbiologist Lance Price from George Washington University.
The link between meat consumption and UTIs appears to vary by region, with individuals in low-income areas facing a 60 percent higher risk of foodborne UTIs compared to their wealthier counterparts.
“It shouldn’t matter where you live; your risk of infection should not depend on your ZIP code,” Price emphasizes.
Millions are affected by UTIs every year, and women are particularly vulnerable, often experiencing stubborn, recurring infections and sometimes receiving inadequate treatments.
The bacterium Escherichia coli is the leading culprit behind these infections.
To investigate this issue, GW bioinformatician Maliha Aziz and her colleagues analyzed over 5,700 E. coli samples collected from patients with UTIs and from retail meat between 2017 and 2021, examining their genomes to trace their connections.
The analysis found that up to 20 percent of the UTI strains matched known foodborne strains with origins in animals.
Contamination was highest in poultry products, particularly turkey, suggesting a heightened infection risk associated with these meats, according to Aziz and her team.
The spread of these contaminants is likely when sanitary measures are neglected in handling hands, surfaces, and utensils. Recommendations from the USDA and the study include:
- Buy meat and poultry in securely sealed packaging.
- Prepare meat last, after all other foods, including fruits and vegetables.
- Use a separate cutting board for raw meat.
- Avoid washing raw meat.
- Wash hands with soap for at least 20 seconds between touching raw meat and anything else.
- Use a food thermometer to ensure chicken reaches at least 74 °C (165 °F) and ground meats like burgers hit 71 °C (160 °F), while other meats should reach 63 °C (145 °F).
Aziz and her colleagues suspect this issue is not confined to California, where the study took place, but may be a nationwide concern. However, they stress that further research is necessary to explore other potential sources of UTI-causing E. coli.
“This opens new doors for prevention, especially in vulnerable communities that bear a heavier burden,” says Price. “This highlights the need for increased investment in research on the social determinants of health.”
This study is published in mBio.
