Which of the following is an effective preventive measure against Phytohaemagglutinin?

Cooking beans to the correct time and temperature is an effective preventive measure against Phytohaemagglutinin, a toxic compound found in certain raw or undercooked beans, particularly red kidney beans. When beans are properly cooked, the heat denatures the protein, effectively reducing the toxicity of Phytohaemagglutinin to safe levels for consumption.

The process of cooking activates the heat-sensitive properties of the toxin, rendering it harmless. The recommended cooking time for kidney beans is at least 10 minutes at a boiling temperature to ensure safety. It's essential to achieve this temperature to eliminate the risk of foodborne illness associated with these beans.

Other preventive measures, such as soaking beans in cold water or refrigerating them after cooking, do not eliminate the risks associated with Phytohaemagglutinin. Soaking may reduce cooking time and some toxins but is insufficient on its own. Refrigeration is important for food safety but does not affect the toxin present in uncooked beans. Avoiding kidney beans entirely is not necessary when proper cooking methods are followed, as they can be safely consumed after being cooked appropriately.