Table 3. Association between consumption of boiled fresh cow-milk and yoghurt, raw cow meat, and latent tuberculosis infection in children exposed to livestock and from the general community.

Variable	LTBI prevalence (%)	Crude OR	95% CI	p-value	Ajusted OR	95% CI	p-value
Boiled cow milk
No (n = 73)	6 (8.22%)	1			1
Yes (n = 41)	3 (7.32%)	2.07	0.29–14.52	0.462	3.35	0.18–60.94	0.413
Yoghurt
No (n = 102)	8 (7.84%)	1			1
Yes (n = 12)	1 (8.33%)	0.94	0.15–5.67	0.943	0.89	0.13–5.94	0.905
Raw cow meat
No(n = 80)	7 (8.75%)	1			1
Yes (n = 34)	2 (5.88%)	0.48	0.05–4.82	0.535	0.32	0.02–4.68	0.406