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Author Question: How can women with HIV/AIDS during pregnancy decrease the risk of developing a foodborne ... (Read 64 times)

drink

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on: Aug 20, 2018
How can women with HIV/AIDS during pregnancy decrease the risk of developing a foodborne infection?

Question 2

Thiamin is involved in:
 
 a. formation of red blood cells.
  b. blood coagulation.
  c. collagen formation.
  d. energy metabolism.


heinisk01

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Reply #1 on: Aug 20, 2018
Answer to Question 1

Risk of infection originating from foods can be decreased if raw or uncooked meats and seafood and unpasteurized milk products and honey are not consumed. Safe food-handling practices at home can also reduce the risk of foodborne infection.

Answer to Question 2

d


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