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New concern over baked potatoes in aluminum foil
Health Canada and CFIA warn that potatoes baked in foil and kept warm at room temperature can foster botulism from Clostridium botulinum spores. Spores may be present on produce. mixing with foil and warm storage creates toxin. Cold storage and immediate serving reduce risk. Unwrap leftovers and refrigerate within 1–2 hours at 40C. wash potatoes before foil. For details, visit CFIA site or call local agriculture office. Oct 2002 FoodSTEPS training and Diversity event noted with registration numbers.
MENTIONED IN THIS ARTICLE
Health Canada
Canadian Food Inspection Agency
CFIA
Manitoba Agriculture and Food Home