Which of the following practices can help prevent toxoplasmosis during pregnancy?

Avoiding uncooked meat and fish is crucial in preventing toxoplasmosis during pregnancy because the parasite Toxoplasma gondii can be present in undercooked or raw meats, particularly pork, lamb, and venison. This parasite can also be found in fish, making it important to ensure that any meat or seafood consumed is properly cooked to safe temperatures.

Pregnant individuals are especially vulnerable to the effects of toxoplasmosis, which can lead to serious health issues for the developing fetus, including neurological damage and eye problems. Thus, proper food handling, including cooking meats to an internal temperature of at least 145°F (63°C) for whole cuts and 160°F (71°C) for ground meats, is an essential prevention strategy.

While other practices such as avoiding caffeine, engaging in increased physical activity, and consuming only pasteurized dairy have their own health benefits during pregnancy, they do not specifically address the risk of toxoplasmosis, making them less effective for this particular concern.