The Food Standard Agency (FSA), the British food safety agency, is reviewing its recommendations for storing potatoes. No longer only in a cool and dark environment but also in the refrigerator, to reduce food waste.
Acrylamide risk
Acrylamide (C3H5NO) is a carcinogenic substance which forms in some foods due to the reaction of the asparagine and sugars contained therein during cooking at temperatures above 120 ºC in conditions of low humidity. Especially in foods rich in carbohydrates - with raw materials that contain 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) which can then convert to acrylamide when potatoes are fried, roasted or cooked. oven' (Food Standards Agency, FSA). (2)
Potatoes in the refrigerator without risk
The previous recommendation FSA was reviewed after its Committee on the Toxicity of Chemicals in Food, Consumer Products and the Environment (Committee on the Toxicity of Chemicals in Food, COT) evaluated a study showing that home storage of potatoes in the refrigerator, compared to storage in a cool, dark place, did not substantially increase the potential for acrylamide formation.
Potatoes, other tricks to reduce food waste
In addition to conservation in the refrigerator (at no more than +4 °C), which increases the shelf life potatoes, other measures are recommended to reduce their food waste:
– buy the tubers in bulk, rather than in bags, to better manage stocks (and reduce packaging waste),
– also consume the potatoes with the sprouts that have just emerged, carefully removing them,
– freeze potatoes, after having blanched or cooked them (not even raw). Sealed in an airtight container, potatoes can be kept in the freezer for up to three months. Once defrosted, they must be eaten within 24 hours.
# Wasteless (3)
Marta Strinati
Footnotes
(1) Dario Dongo, Ylenia Patti Giammello. Acrylamide in food, 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
(3) Dario Dongo, Andrea Adelmo Della Penna. Wasteless, EU research project on circular economy and blockchain. GIFT (Great Italian Food Trade)
A professional journalist since January 1995, she has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic studies on food and has published the book "Reading labels to know what we eat".
