Nearly one in five urinary tract infections in Southern California may come from contaminated meat Digest
Urinary tract infections (UTIs) are among the most common bacterial illnesses, yet where the bacteria originate is not always clear. A new study set out to determine how often Escherichia coli (E. coli) UTIs in humans could be attributed to food‑animal origin (from animals that humans eat), and whether certain communities face greater risk.
The team analyzed over 5,700 E. coli genomes collected between 2017 and 2021 from human urine samples and retail meat (chicken, turkey, pork, and beef) across eight Southern California counties. They then estimated which E. coli strains that caused UTIs in people likely originated from food animals and which came from human sources.
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The results uncovered clear patterns in infection source and risk:
- About 18 percent of UTI-causing E. coli strains were predicted to come from food animals.
- Urine samples from women were more than twice as likely as those from men to contain animal‑origin strains (19.7% versus 8.5%).
- Among men, those with UTIs involving animal-linked E. coli were older than those with human-linked infections.
- People living in high-poverty areas had the greatest burden, with 21.5 percent of UTIs linked to animal-origin bacteria compared with 16.6 percent in wealthier areas. After adjusting for age, sex, and race/ethnicity, poverty was tied to a 1.6-fold higher risk.
- Animal-linked UTI strains were less antibiotic-resistant than human-linked strains and showed resistance patterns similar to those found in meat.
The study delivered some of the clearest genetic evidence yet that E. coli from food animals can cause UTIs in humans, not just food poisoning. These animal-linked strains were most prevalent among poultry E. coli populations, suggesting that chicken and turkey are key sources.
The findings underscore that tackling UTIs may require food safety and equity measures, not just clinical treatment. Stronger hygiene standards throughout meat production and processing, reliable temperature control from transport to storage, and safe handling and thorough cooking at home all lower exposure risk.