Many people love mashed potatoes. But few know what health risks this dish poses.
Toxicologists cite botulism and salmonellosis as the main dangers.
According to experts, ready-made mashed potatoes are a high-carbohydrate, high-moisture product.
This means that optimal conditions have been created in it for the rapid reproduction of various microorganisms.
For this reason, it is recommended to store such a dish for a short time, and it is best to eat it on the same day in which the puree was prepared.
But if you want to store it, you should close the product tightly in a container. However, even in this form, you should not keep it for more than two days.
If there is more, the puree may contain the deadly bacteria Clostridium botulinum, which is “responsible” for botulism.
This bacterium secretes poison. Accordingly, 17-72 hours after consuming such puree, problems may arise that cannot be dealt with without emergency medical care.
In addition to clostridia, other dangerous bacteria, such as salmonella or E. coli, can multiply in long-stored puree.
The second danger is that the product spoils quickly, which can lead to poisoning.
You should know: the fatter the puree, the more milk it contains, the more dangerous it is.
Milk accelerates the spoilage process of puree, since the drink is a favorable nutrient medium for microorganisms.
Cheese, herbs, onions, butter, and cream added to the product also accelerate spoilage.
