Daijiworld Media Network - Mumbai

Mumbai, Oct 30: In a startling revelation that challenges long-held beliefs, a recent study from Southern California has found that nearly 18% of urinary tract infections (UTIs) may not stem from poor personal hygiene — but from contaminated meat and unsafe food-handling practices in the kitchen.

Researchers discovered that certain strains of Escherichia coli (E. coli), commonly associated with food poisoning, are now emerging as key culprits behind UTIs. These bacteria, the study suggests, are entering human systems through improperly cooked meat and cross-contamination during food preparation.

The findings carry special significance for India, where UTI cases are already widespread, particularly among women. The research indicates that traditional UTI prevention measures — like maintaining bathroom hygiene and drinking adequate water — may no longer be enough.

The study, conducted between 2017 and 2021, examined over 5,700 E. coli samples from UTI patients and compared them with bacterial strains found in chicken, turkey, pork, and beef sourced from nearby stores. Shockingly, almost one in five UTI-causing strains matched those found in contaminated meat.

Poultry — especially chicken and turkey — showed the highest levels of contamination. The study also highlighted that people living in low-income areas faced a 60% higher risk of food-borne UTIs due to inadequate sanitation and limited access to safe cooking facilities.

Experts explain that the infection chain often starts in the kitchen:

• Raw meat leaking onto cutting boards or counters.

• Hands or utensils carrying bacteria from meat to other food items.

• Contaminated sponges, towels, and kitchen tools becoming bacterial reservoirs.

• Unwashed hands transferring bacteria to the body during daily activities.

Drinking more fluids and maintaining bathroom hygiene still matter, but experts now urge people to adopt strict kitchen cleanliness to reduce the risk of infections.

Health professionals note that Indian kitchens — where raw meat, shared utensils, and multipurpose sponges are common — are particularly prone to bacterial cross-contamination. With limited awareness of proper kitchen sanitation, the potential for infection spread is high.

“Food hygiene should now be an essential part of UTI prevention campaigns,” said a senior microbiologist. “Clean hands, clean surfaces, and separate cutting boards can make a big difference.”

• Use different cutting boards for raw meat and vegetables.

• Wash hands thoroughly after handling meat or kitchen surfaces.

• Disinfect countertops and knives after every use.

• Replace kitchen sponges and cloths regularly.

• Cook meat thoroughly before consumption.

Medical experts now urge the public to view the kitchen as a potential source of infection — not just the restroom. “If you suffer from recurring UTIs, it’s time to check your chopping board and sponge, not just your medication,” said a health officer.

With food-borne infections silently growing, the study calls for a shift in awareness — from personal hygiene to food hygiene — as a vital step in preventing urinary tract infections in the modern era.