It is from poor hygiene in the kitchen that many urinary infections begin. Here are some tips that can help you avoid them.
A study last week suggests that humid environments, like the kitchen, are a significant source of hidden foodborne illnesses, including urinary tract infections (UTIs).
Millions of people suffer from UTIs every year. Women are especially susceptible and can end up with persistent, recurring infections and incorrect treatments.
The main cause of these infections is bacteria Escherichia coli (E. coli).
GW bioinformatician Maliha Aziz and her colleagues studied more than 5,700 E. coli samples collected between 2017 and 2021 from UTI patients and retail meat, analyzing their genomes to understand how they were related.
This revealed that up to 20% of E. coli strains causing UTIs corresponded to known food strains of animal origin.
“Contamination rates were also higher among poultry products, especially turkey meat, suggesting that these products may represent the greatest risk of infection”, says the team, cited by .
Meat contaminants are likely to spread when hands, surfaces and utensils are not properly disinfected. Here’s the advice from the U.S. Department of Agriculture and the new study:
- Make sure meat and poultry are well sealed when purchasing
- Prepare meat last, after all other foods (including fruits and vegetables)
- Use a cutting board dedicated exclusively to raw meat
- Do not wash raw meat
- Scrub your hands with soap for at least 20 seconds between touching raw meat and anything else
- Use a food thermometer to ensure chicken is heated to at least 74°C (165°F), 71°C (160°F) for minced meats like burgers, and 63°C (145°F) for other meats
