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A recent study has uncovered a surprising link between common kitchen practices and urinary tract infections (UTIs), challenging the long-held view that UTIs are solely a personal hygiene issue.

Published in the journal Mbio, the study, led by microbiologist Lance Price of George Washington University, reveals that certain food-handling habits may increase the risk of contracting UTIs. “For years, UTIs were largely considered a personal health problem. Our findings suggest they are also a food safety concern," Price said.

The research points to raw meat, particularly poultry, as a potential reservoir for bacteria responsible for UTIs. The association was notably higher in low-income areas, where residents were found to have a 60% greater risk of foodborne UTIs.

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