If you remain in the practice of wrapping your potatoes in foil when you bake them (I typically leave them naked for a crisper skin), make certain to get rid of that foil as quickly as your spuds come out of the oven. Foil decreases the amount of oxygen the potato sees, and an absence of oxygen can result in botulism, which no one desires. According to FoodSafetyNews.com, cooked potatoes are a Time/Temperature Control for Safety (TCS) food, a category of foods that need to be kept with care:.
Foods in this classification are prone to bacteria development for numerous factors: They are moist, include protein and have a somewhat acidic or neutral ph. This combination lends itself to the development of bacteria and the production of contaminants.
Baked potato botulism outbreaks are uncommon, but they do occur, and this is one circumstances where it actually is much better to be safe than really extremely sorry. Luckily, steeling yourself against baked potato botulism is really easy– you just have to follow some basic food security rules, and get rid of the foil from your potato as soon as it comes out of the oven, even if you are preparing to pop it in the refrigerator right away.
Issues emerge when potatoes (and other TCS foods) sit at space temperature for 4 hours are more, but that ought to offer you a lot of time to consume your baked potato (Food Safety News recommends eating them within 2 hours to be extra safe, which is still plenty of time.) You can also keep the potatoes hot, however that can cause drying or overcooking your potato.
Eliminating the foil, however, is something you must do right now, even if your potato goes straight from oven to refrigerator, as it will have to travel through the danger zone while it cools which, combined with a lack of oxygen caused by the foil, can create beneficial conditions for botulism:.
Fortunately is that botulinum germs require a low-oxygen environment to flourish and grow, which means that many food is safe from botulinum bacteria. The bad news is that when you cover your potato in aluminum foil to bake, the potato is now in a low-oxygen environment.
As an enjoyer of large, intricate steak suppers, I frequently find myself with a partially consumed, remaining baked potato. Possibly youve experienced this as well. Its not a bad thing– you can utilize the leftovers to make really good breakfast potatoes– but you must take a little amount of care when saving them.
Its not a bad thing– you can use the leftovers to make truly great breakfast potatoes– however you should take a small quantity of care when keeping them.
Luckily, all you have to do is let your potato see some oxygen. So eat your potatoes while they’re hot, foil removed, and get any leftovers in the fridge as quickly as youre done enjoying your spud.
Tune into these important food safety pointers for prepared potatoes|Food Safety News.
As you are probably aware, it is important to keep these TCS foods out of the temperature risk zone:.
When it is in between 41– 135 degrees Fahrenheit, your potato is at a dangerous temperature level. Food professionals call this range the temperature level threat zone because within these temperature levels, it is most convenient for bacteria to increase to hazardous levels on your food.
If you are in the practice of wrapping your potatoes in foil when you bake them (I usually leave them naked for a crisper skin), be sure to remove that foil as soon as your spuds come out of the oven. Foil reduces the quantity of oxygen the potato sees, and an absence of oxygen can lead to botulism, which no one desires. According to FoodSafetyNews.com, prepared potatoes are a Time/Temperature Control for Safety (TCS) food, a category of foods that should be kept with care:.