Contrary to traditional advice, experts now recommend storing potatoes in the refrigerator to reduce food waste and keep them fresher longer. While concerns previously existed about acrylamide formation, recent research indicates that refrigeration does not increase the risk.
Seasonal Spuds expert Luke Willcox has turned the table on traditional potato storage advice, suggesting that to reduce food waste , spuds should be kept chilled in the fridge. Contrary to the old belief that potatoes thrive best in a cool, dry place away from refrigeration, it appears they actually stay fresher for longer when stored at temperatures under five degrees.
Luke also mentioned: "In previous years, the Food Standards Agency had advised against storing potatoes in the fridge due to the possibility of the cold affecting the natural sugars over time which could then lead to the formation of acrylamide upon roasting or frying at high temperatures." For those looking to reduce acrylamide levels in home-cooked foods, the FSA suggests adhering to the cooking instructions given on packets of starchy products like roast potatoes and aiming for a "golden yellow colour or lighter" during the cooking process. When it comes to ensuring your potatoes stay fit for consumption over time, keep them away from dampness and sunlight but make sure there's ample airflow.
Potato Storage Food Waste Acrylamide Refrigeration Food Safety
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