Which dietary practice in Ethiopia might contribute to the spread of TB?

The consumption of raw milk and meat in Ethiopia can contribute to the spread of tuberculosis (TB) for several reasons. Both raw milk and meat may harbor the Mycobacterium bovis, which is a type of bacteria closely related to the Mycobacterium tuberculosis complex, responsible for the majority of TB cases in humans. This bacteria is known to infect cattle, and when humans consume undercooked or unpasteurized animal products, they can be at risk of transmission.

Additionally, in areas where livestock are kept and reared in close proximity to human dwellings, the risk of zoonotic transmission increases. People who are in close contact with infected animals or who consume their products without proper cooking or pasteurization could be exposed to bacterial infections. This dietary practice, therefore, poses a public health risk in terms of TB transmission in regions where these habits are common.

In contrast, other dietary options listed, such as caffeinated drinks, grilled foods, or general dairy products (when pasteurized), do not typically present the same level of risk for spreading TB. Understanding these specific dietary practices enables public health strategies to target high-risk behaviors and thus enhance disease prevention efforts in affected populations.