Warning: Storing Potatoes This Way Turns Them Into a Bacteria Breeding Ground!

When we think about foods that might make us sick, potatoes rarely come to mind. Compared to meat or fish, a humble potato seems totally harmless. However, danger often lurks where we least expect it… Indeed, when potatoes are stored improperly, they can promote the growth of Clostridium botulinum, the bacteria responsible for botulism. This serious neurological illness is fatal in 5 to 10% of cases, according to the Pasteur Institute. Therefore, potatoes aren’t inherently dangerous, but they can become so if stored in a certain way.

When you cook potatoes, you often cook in bulk: preparing large quantities to have leftovers for the following days. And for storage, you might take the easy route: you keep them whole, still wrapped in the aluminum foil used during cooking. “That way, you can just pop them back in the oven to reheat them,” you might think. The issue is that “this method of storage can also turn them into a breeding ground for bacteria,” explains nutritionist Julie Chenu. Potatoes can carry on their surface spores of Clostridium botulinum, which are naturally found in soil. These spores can withstand heat and thus survive cooking, the nutritionist notes.

If the potatoes then remain wrapped in aluminum foil, it creates an oxygen-poor environment that is conducive to spore germination. The spores can revert to active bacteria and produce the toxin responsible for botulism, she elaborates. The risk increases significantly when the potatoes are left at room temperature for several hours before being refrigerated.

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To minimize any risks, remove the aluminum foil quickly after cooking, let the potatoes cool down for a few minutes, then store them in the refrigerator promptly. However, avoid keeping them in aluminum foil or in an airtight container and try to consume them within three days!