When most people think about urinary tract infections (UTIs), they often point to dehydration, poor hygiene, or sexual activity as the cause. But new research suggests that what we eat, particularly contaminated meat, could also be playing a major role.
A recent study published in mBio found that nearly one in five UTIs in Southern California may be caused by Escherichia coli (E. coli) bacteria that originally came from food animals such as chicken and turkey. The study highlights how food safety, environmental conditions, and social inequities are connected to everyday health risks.
Researchers from George Washington University and Kaiser Permanente Southern California collected more than 36,000 E. coli samples between 2017 and 2021. The samples came from patients with UTIs and from raw meat (chicken, turkey, beef, and pork) sold in stores across eight Southern California counties.
Using genetic sequencing, the team compared bacteria from people and from meat to see where the infections might have started. They found that about 18 percent of UTIs were caused by E. coli strains that came from food animals.
The infections were most common in women, older adults, and people living in low-income neighborhoods. In communities with the highest poverty rates, more than one in five UTIs could be traced to animal-origin bacteria.
The study suggests that contaminated meat may be an underrecognized source of UTIs. Poultry products, particularly chicken and turkey, were the most frequent sources of E. coli that could spread from animals to humans.
The researchers also found that meat sold in lower-income areas was more likely to contain E. coli, raising concerns about food handling, storage, and access to safe, high-quality products. These findings highlight how social and environmental factors can increase the risk of infection.
While improving food production and safety standards will require broader action, there are simple steps individuals can take to reduce their risk of infection:
- Cook meat thoroughly. Make sure chicken and turkey reach an internal temperature of at least 165°F (74°C).
- Wash your hands. Clean hands with soap and warm water after handling raw meat.
- Keep foods separate. Use different cutting boards and utensils for raw meat and ready-to-eat foods like fruits and vegetables.
- Store meat properly. Refrigerate or freeze it promptly and avoid leaving it at room temperature for long periods.
- Clean surfaces. Disinfect countertops and sinks after preparing raw meat.
These precautions can help prevent E. coli and other bacteria from spreading to your hands, kitchen surfaces, and other foods.
UTIs are one of the most common bacterial infections in the world. Although they are usually treatable, they can lead to serious illness if left untreated. The study’s findings suggest that reducing bacterial contamination in food animals could help prevent thousands of infections each year and may also lessen antibiotic resistance linked to foodborne bacteria.
This research underscores how human health, animal health, and environmental health are deeply connected. More research is needed to better understand how these systems interact and to guide policies that protect communities from preventable infections. By strengthening food safety practices, addressing social inequities, and investing in cross-sector research, public health leaders can create strategies that protect people where they live, work, play, and eat.
Source:
Aziz, M., Park, D. E., Quinlivan, V., Dimopoulos, E. A., Wang, Y., Sung, E. H., et al. (2025). Zoonotic Escherichia coli and urinary tract infections in Southern California. mBio.
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