[PHNUTR-L] Retail meat linked to urinary tract infections: Strong new evidence

[Kathrynne Holden]

Public release date: 20-Jan-2010
http://www.eurekalert.org/pub_releases/2010-01/mu-rml012010.php

Contact: William Raillant-Clark
william.raillant-clark at mcgill.ca
514-398-2189
McGill University

Retail meat linked to urinary tract infections: Strong new evidence

McGill researcher discovers strong evidence of link between eating 
contaminated chicken and the E. coli that cause urinary tract infection

This release is available in French.

Chicken sold in supermarkets, restaurants and other outlets may place 
young women at risk of urinary tract infections (UTI), McGill researcher 
Amee Manges has discovered. 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 lead to a UTI. While 
some E. coli such as O157:H7 can cause serious intestinal disease, 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,” 
Manges said, “about how antibiotics are used in agriculture in Canada. 
It’s certainly something we need to continue studying”.

The public should not be alarmed. Manges advises that consumers should 
cook meat thoroughly and 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.

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On the Web: www.mcgill.ca/epi-biostat-occh/
www.cdc.gov/eid/content/16/1/88.htm