How can baked potatoes cause botulism?

Food Safety October 20, 2009 Print Friendly and PDF
Because pototoes are grown in the ground, the spores that cause botulism can survive on them. The spores can grow potatoes that are wrapped in foil, baked, and left in the foil for periods after baking. The foil creates an oxygen-reduced environment. This, coupled with warm room temperatures and moisture, create a prime environment for the bacteria to grow. Potatoes baked in foil and not immediately consumed should be removed from the foil and stored in the refrigerator.


This is where you can find research-based information from America's land-grant universities enabled by



Basic Food Safety

Food Safety Druing an Emergency

Food Preservation


This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.