Link found between retail meat and urinary tract infections

January 21st, 2010 - 2:13 pm ICT by ANI  

Washington, Jan 21 (ANI): A new study has revealed that there is strong evidence that retail meat is linked to urinary tract infections.

McGill researcher Amee Manges discovered that chicken sold in supermarkets, restaurants and other outlets may place young women at risk of urinary tract infections (UTI).

And samples taken in the Montreal area between 2005 and 2007, in collaboration with the Public Health Agency of Canada and the University of Guelph, provide strong new evidence that E. coli (Escherichia coli) bacteria originating from these food sources can cause common urinary tract infections.

Eating contaminated meat or food does not directly cause UTI, but some E. coli such as O157:H7 can cause serious intestinal disease, as these E. coli bacteria can live in the intestine without causing problems.

In women however, the bacteria can travel from the anus to the vagina and urethra during sex, which can lead to the infection.

The research team is also investigating whether livestock may be passing antimicrobial-resistant bacteria on to humans.

This is due to the use of antibiotics to treat or prevent disease in the animals and to enhance their growth, which may lead them to develop resistance to the medication.

When animals are slaughtered and their meat is processed for sale, the meat can be contaminated with these bacteria.

“These studies might open the door to discussions with policymakers, about how antibiotics are used in agriculture in Canada. It’s certainly something we need to continue studying,” Manges said.

Manges says the public should not be alarmed, and advises consumers to cook meat thoroughly to prevent contamination of other foods in the kitchen.

Although some infections caused by these E. coli are resistant to some antibiotics, the infections can still be treated.

Manges hopes that understanding how these bacteria are transmitted will help reduce infections. She also hopes more attention will be focused on how meat is produced in Canada.

Her research is part of a broader study concerning food safety and is financed through funding by the Government of Canada, Public Health Agency of Canada, in collaboration with the Laboratory for Foodborne Zoonoses, specifically the Canadian Integrated Program for Antimicrobial Resistance Surveillance, and also the Division de l’inspection des aliments, Ville de Montréal. (ANI)

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