Food Standard Agency (FSA), the UK food safety agency, revises its recommendations on potato storage. No longer just in a cool, dark environment but also in the refrigerator to reduce food waste.
Acrylamide risk
Acrylamide (C3H5NO) is a carcinogenic substance formed in some foods by the reaction of asparagine and sugars in them during cooking at temperatures above 120ºC under low humidity conditions. Especially in carbohydrate-rich foods-with raw materials containing its precursors (e.g., cereals, potatoes, coffee)-following baking or frying. (1)
‘We previously advised consumers against storing raw potatoes in the refrigerator at home, as it was thought that this could lead to the formation of additional sugars (known as cold sweeteners) that can then convert to acrylamide when potatoes are fried, roasted, or baked‘ (Food Standard Agency, FSA). (2)
Potatoes in the refrigerator without risk
The previous recommendation FSA was revised after its Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment (Committee on the Toxicity of Chemicals in Food., COT) evaluated a study where it is shown that domestic storage of potatoes in a refrigerator, compared with storage in a cool, dark place, does not substantially increase the potential for acrylamide formation.
Potatoes, more tricks to reduce food waste
In addition to refrigerated storage (at no more than +4 °C), which increases the shelf-life of potatoes, other steps are recommended to reduce their food waste:
– Buy tubers in bulk, rather than in bags, to better manage inventory (and reduce packaging waste),
– Also consume potatoes with newly emerged sprouts, removing them carefully,
– Freeze potatoes, after blanching or cooking them (not also raw). Closed in an airtight container, the potatoes will keep in the freezer for up to three months. Once thawed, they should be consumed within 24 hours.
Marta Strinati
Notes
(1) Dario Dongo, Ylenia Patti Giammello. Acrylamide in foods, prevention is in the kitchen. GIFT(Great Italian Food Trade).13.5.19
(2) Acrylamide. Information on the risks of acrylamide and how you can reduce the chances of being harmed by it. FSA. 26.4.22 https://www.food.gov.uk/safety-hygiene/acrylamide
Professional journalist since January 1995, he has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic surveys on food, she has published the book "Reading labels to know what we eat".
