A new study presented in Southern California has turned that assumption on its head, revealing that up to 18 per cent of UTIs may be linked to bacteria traced back to contaminated meat and poor food-handling practices in the kitchen. The culprit is strains of Escherichia coli (E. coli), traditionally associated with diarrhoeal illness, now finding their way into the urinary tract via the food supply.

These findings are particularly significant as studies have shown that UTI cases have increased by over 66 per cent between 1990 and 2021, and in their severe form, these cases can lead to renal failure and sepsis. The problem is compounded as even the prescribed treatments with antibiotics cannot prevent recurrences, and there are now drug-resistant varieties of the microbes as well.

What is a Urinary Tract Infection (UTI) 

A urinary tract infection occurs when microbes, primarily bacteria, infect any part of the urinary system, which includes the kidneys, ureters, bladder, and urethra. Most infections involve the lower urinary tract, affecting the bladder and urethra.

What are the symptoms?

Symptoms of a urinary tract infection include a burning sensation during urination, a persistent urge to urinate, and frequent urination in small amounts. The urine may appear cloudy, red, or cola-coloured, indicating blood. Pain in the pelvis, particularly around the pubic bone, is also common.

A mild infection may cause discomfort and irritation, but when left untreated, it can spread to the kidneys and lead to serious complications.

What are the risk factors?

UTIs can affect anyone, but certain factors increase susceptibility. In women, the shorter urethra allows bacteria an easier route to the bladder. Hormonal changes during perimenopause and menopause disrupt the vaginal bacterial balance, increasing risk, and certain birth control methods, such as diaphragms or spermicidal agents, can contribute to infection.

Other risk factors include low fluid intake, which allows bacteria to thrive, and constipation, which increases pressure on the bladder and prevents complete emptying.  Congenital urinary tract conditions, such as vesicoureteral reflux, where urine flows backward toward the kidneys, can also predispose individuals to infection. Kidney stones and prostate enlargement block urine flow, creating a breeding ground for bacteria.

A suppressed immune system due to diabetes or immunosuppressant medications increases vulnerability, as does the use of catheters in hospitals or for people with certain physical or neurological conditions. Recent urinary procedures or medical examinations that employ instruments in the urinary tract can elevate the risk as well.

Globally, UTIs are among the most common bacterial infections, and rising antimicrobial resistance is causing some alarm. It is estimated that 2.6 lakh deaths were associated with antimicrobial-resistant UTIs in 2019, imposing an economic burden of approximately $3.5 billion annually.

What did the new study find?

The new study from Southern California analysed more than 5,700 E. coli samples from UTI patients and compared their genetic fingerprints with those from meat, including turkey, chicken, pork, and beef, purchased from the same neighbourhoods between 2017 and 2021.

Up to one in five of those UTI-causing strains matched the animal-derived ones. Among meats, poultry showed the highest contamination, with about 38 per cent of retail chicken and 36 per cent of turkey samples testing positive, while beef and pork showed lower rates at around 14 per cent and 12 per cent, respectively.

The study also found that residents of low-income ZIP codes had a 60 per cent higher risk of food-borne UTIs compared to those from more affluent areas.

The pathway is straightforward but often overlooked. When raw meat is handled carelessly, through unwashed hands, contaminated chopping boards, packaging drips, or insufficient cooking, E. coli from animals can transfer to human hands, surfaces, and ultimately enter the urinary tract.

The study concluded that “Preventive steps, such as thorough handwashing, avoiding cross-contamination, and ensuring proper cooking of meat products, are essential to reducing exposure. Addressing this overlooked pathway of ExPEC transmission is imperative for protecting public health and reducing the incidence of foodborne UTIs.”

These findings add to a growing body of evidence showing that the kitchen, traditionally seen as a place of nourishment, can also be a hidden gateway for bacteria contributing to urinary infections.

What experts say:

Dr Rajeev Sood, Chairman – Urology & Renal Transplantation at Marengo Asia Hospitals, highlighted that “some UTIs may originate from E. coli or other bacteria from contaminated food rather than solely from the person’s existing gut flora.” He stressed the importance of “proper cooking and kitchen hygiene, avoiding cross-contamination, and monitoring antibiotic use” in food animals.

However, commenting on the new study, Dr Aswati Nair, Fertility Specialist at Nova IVF Fertility, Delhi, noted that the Indian scenario differs from countries with higher meat consumption. She explained that “India does not have such a large meat-eating population. Around 50 per cent of our population is vegetarian, so meat-originating bacteria are less responsible for UTIs here compared to European countries, where meat is consumed regularly by most people.”

Dr Nair emphasised that hygiene plays a critical role in urinary tract infections in India. “Most of the time, the culture reports show Escherichia coli, which has feco-oral transmission. This could be a hygiene-related issue, not necessarily originating from the kitchen,” she said.

On prevention, Dr Nair recommended maintaining good personal hygiene and proper handwashing. “Always clean from front to back after using the toilet. Drink plenty of water, around 2 to 2.5 litres daily. In winters, when water intake decreases, and in humid climates where sweating increases water loss, inadequate hydration can make people more susceptible to UTIs,” she advised.