Because pototoes are grown in the ground, the spores that cause botulism can survive on them. The spores can grow potatoes that are wrapped in foil, baked, and left in the foil for periods after baking. The foil creates an oxygen-reduced environment. This, coupled with warm room temperatures and moisture, create a prime environment for the bacteria to grow. Potatoes baked in foil and not immediately consumed should be removed from the foil and stored in the refrigerator.
These resources are brought to you by the Cooperative Extension System and your Local Institution
Welcome
eXtension is an interactive learning environment delivering the best, most researched knowledge from the smartest land-grant university minds across America.
eXtension: more mind reach
Have a question? Try asking one of our Experts
Have a specific question? Try asking one of our Experts
Unlike most other resources on the web, we have experts from Universities around the country ready to answer your questions.
This resource area was created by the: Food Safety community
