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Baked Potatoes and Botulism

Can you explain why reheating potatoes can make them harmful to eat?

Answer - The problem with reheated potatoes is not the re-heating process, but how you store the potatoes after they are cooked. If they are left to cool at room temperature and then left unrefrigerated, conditions may be right for growth of Clostridium botulinum (botulism); especially if they are sealed in foil so that oxygen is kept out of the potato. This has actually happened in a few cases.