You may have run across some confusing information recently about potatoes being included on a list created by the Center for Science in the Public Interest of so-called “riskiest” foods. Their list addresses foods they associate with foodborne illness outbreaks, and potatoes made their list at #5.
Wait! Wait! Before you go on a hunger strike protesting this news, it’s important to know, there’s NO REASON to worry about eating potatoes. Potatoes are inherently healthy. They are not a risky food. The CSPI’s list really refers to cross-contamination and improper handling, not the potato itself.
In other words, if you put your nice baked potato down on a cutting board you just had some raw meat on, well, that’s a bad idea. Or if you mix potatoes with other ingredients – like in a potato salad – and leave them out on a picnic table at the park for four hours, well, that’s probably not a smart idea either.
National Public Radio put this all in great perspective. Maggie Mertens’s blog made me smile when she wrote: “Leafy greens, tomatoes and eggs, oh my! We were almost too scared to eat lunch today after reading a report that included those three favorites of ours among the 10 Riskiest Foods Regulated by the Food and Drug Administratio… deadly potatoes? Really?” Check out her post—she really puts it in perspective.
Don’t be confused by scary lists. As long as you practice safe food handling, the CSPI report doesn’t change anything about potatoes. They’re still packed with essential vitamins and minerals. Proper kitchen practices keep potatoes safe, wholesome and naturally good to eat. Here are some safe-handling tips to keep in mind:
* Store potatoes in a cool and dark place out of direct sunlight.
* Wash potatoes thoroughly prior to cooking and remove any discolored portion.
* Wash hands after handling raw potatoes.
* Chop or handle potatoes on a clean cutting board to avoid cross contamination with other foods.
* Cook thoroughly. Potatoes should reach an internal temperature of at least 140 degrees; for boiled potatoes water temp should reach 212 degrees.
* Refrigerate any leftovers soon after cooking. Do not allow to stand at room temp for longer than 20 minutes.
* Finally, remember that cross contamination can also occur from ingredients combined with potatoes in recipes such as potato salad, so be sure to use proper safety techniques with all ingredients.
Still confused? Please leave a comment and we’ll make sure to get you an answer.
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