By Harshit, Los Angeles, Oct. 28, 2025 1 AM EDT
A new study has uncovered a disturbing source behind millions of urinary tract infections (UTIs) in the United States — contaminated meat products sold in grocery stores. Researchers found that nearly one in five UTIs in a Southern California sample were linked to E. coli strains commonly found in chicken, turkey, pork, and beef.
The Hidden Foodborne Path to UTI Infections
Urinary tract infections are among the most common bacterial illnesses in the U.S., affecting between 8 and 10 million people annually. According to the Cleveland Clinic, E. coli bacteria account for nearly 90% of all cases.
Traditionally, doctors attribute UTIs to hygiene or sexual activity. However, the latest four-year study, published in the journal mBio on October 23, has introduced a surprising culprit: foodborne E. coli.
Researchers from Kaiser Permanente and George Washington University, led by GWU microbiologist Dr. Lance Price, traced the bacterial DNA from meat sold in Southern California supermarkets to clinical samples taken from UTI patients. Their genetic analysis revealed that up to 18% of the infections likely originated from contaminated meat.
How Contaminated Meat Causes UTIs
The pathway from contaminated meat to infection is both simple and alarming. When a person touches or consumes undercooked meat containing E. coli, the bacteria can colonize the gut. From there, improper wiping or hand hygiene can transfer the bacteria to the urethra, leading to infection.
Common symptoms of UTIs include burning pain during urination, frequent urges to urinate, abdominal pressure, and in some severe cases, confusion or fever. Left untreated, the infection can travel to the kidneys or bloodstream, leading to life-threatening complications.
Dr. Price emphasized to NBC News that E. coli infections can quickly escalate:
“The bladder is a major gateway to the bloodstream for E. coli. Once these bacteria enter your blood, they can kill you.”
Chicken and Turkey Pose the Highest Risk
Between 2017 and 2021, Price’s team collected over 2,300 E. coli-positive urine samples from local patients and 3,300 meat samples from grocery stores across Southern California. Genetic sequencing revealed dozens of bacterial strain matches between the human infections and the store-bought meat.
Contamination rates were particularly high in chicken and turkey, especially in pre-packaged products where the meat sits in saline liquid — a medium that often contains bacteria.
“Some of these packages are swimming in bacterial soup,” Price told NBC. “When you handle or cook the meat without proper precautions, it’s easy to spread the bacteria in your kitchen.”
Socioeconomic Disparities in Infection Risk
The study also revealed sharp disparities based on income levels. In lower-income neighborhoods, foodborne UTIs accounted for 21.5% of all infections, compared with 18% overall. Researchers suggest that limited access to refrigeration, longer product storage times, or improper temperature control in stores could play a role.
Women were disproportionately affected, with 19.7% of their UTIs linked to contaminated meat, compared to 8.5% among men.
Prevention: Cook, Clean, and Handle Meat Safely
While antibiotics can effectively treat most UTIs, the study underscores the importance of prevention through food safety.
Experts recommend the following steps to reduce risk:
- Cook meat thoroughly: Ensure internal temperatures reach safe levels to kill bacteria.
- Avoid cross-contamination: Use separate cutting boards for meat and vegetables.
- Wash hands and surfaces: Clean with hot, soapy water after handling raw meat.
- Refrigerate promptly: Do not leave meat products at room temperature for extended periods.
Price and his team stress that public awareness is crucial. While antibiotics treat symptoms, understanding where infections begin can help stop outbreaks before they start.
A Wake-Up Call for Public Health
This groundbreaking research highlights a crucial connection between the nation’s food system and its public health. By showing how E. coli can move from farms to grocery shelves — and ultimately into people’s bodies — scientists hope to push for stronger food safety standards and better consumer education.
“We’re realizing that what we eat doesn’t just affect our digestion,” said Price. “It can change the bacteria that live in our bodies and how diseases spread in our communities.”