A new study suggests that what’s on your dinner plate could be quietly contributing to one of the most common infections in the world.
Researchers at George Washington University and Kaiser Permanente Southern California found that nearly 1 in 5 urinary tract infections (UTIs) in Southern California may be caused by E. coli strains transmitted through contaminated meat. The findings, published in mBio, raise new concerns about food safety and reveal striking disparities in who’s most at risk.
“Urinary tract infections have long been considered a personal health issue, but our findings suggest that they are also a food safety problem,” said Lance B. Price, senior author of the study and professor of environmental and occupational health at GW.
UTIs affect millions of people each year, especially women and older adults, leading to billions in medical costs and lost productivity. E. coli, the leading cause of these infections, is also a common contaminant in raw poultry and meat. But until now, it’s been difficult to know how often foodborne strains cause human infections.
To investigate, researchers collected more than 5,700 E. coli samples from patients with UTIs and from retail meat sold in the same neighborhoods. By comparing genetic fingerprints, they estimated whether each bacterial strain originated in humans or animals.
Their results showed that 18% of UTIs in the study population likely came from foodborne E. coli, most often linked to chicken and turkey. The risk wasn’t evenly distributed: people living in low-income neighborhoods faced a 60% higher risk of foodborne UTIs compared to residents in wealthier areas.
The findings highlight how social and environmental factors can shape infection risk.
“This opens up new avenues for prevention, especially for vulnerable communities that bear a disproportionate burden,” Price said. “Your risk of infection should not depend on your ZIP code.”
While the research focused on Southern California, the authors note that similar patterns may exist nationwide. They’re now refining their genomic models to trace foodborne E. coli in other infections and explore ways to reduce exposure.
In the meantime, experts say basic food safety practices remain key to protection:
Keep raw meat securely sealed to prevent leakage.
Cook all meat and poultry thoroughly.
Avoid cross-contamination by washing hands, utensils and surfaces after handling raw meat.
The study underscores that food safety is not just about avoiding stomach bugs; it may also play a role in preventing infections throughout the body.
This research was supported by the Wellcome Trust, the National Institute of Allergy and Infectious Diseases, and Johns Hopkins University’s Fisher Center for Environmental Infectious Disease Discovery.