In September 2015, the Centre for Food Safety (CFS) was notified of a food poisoning case involving two persons from the same household. They developed tongue numbness and burning sensation in their mouth immediately after eating potatoes cooked at home on the evening of 17 September 2015.
Potato is used all over the world as a cheap, readily available, low-fat source of carbohydrates. It is healthy as well as tasty. Both its history of being cultivated from ancient times, and its cultivability in almost all parts of the world have popularized it and made it a common item loved and enjoyed by all, round the globe.
Turns out that, potatoes could give us serious poisoning. Generally, plant cells have the tendency to store their metabolic by-products in the prominent vacuole of their cells rather than eliminating them right away. This makes the plant cells a mixed bag, with some of the metabolites being extremely useful to us whereas others being deadly.
The cause of poisoning from potato is a class of secondary metabolites called glycoalkaloids, found deposited in the cells of members of the Solanaceae family in general, and especially in potatoes (Solanum tuberosum). These chemicals are produced as by-products in many metabolic reactions. Two main glycoalkaloids found in potatoes are alpha solanine and alpha chaconine. They are generally produced in growing cells.The potato tuber being a storage modification inherently, does not produce many glycoalkaloids in them. But the sprouts growing out of the tubers are growing cells and do produce the glycoalkaloids and this may diffuse into the tuber itself.
It is not the sprouts alone that cause the presence of glycoalkaloids in tubers. The skin is a serious troublemaker. In a study conducted by CFS, average glycoalkaloid content in the tubers was 26 to 88 mg per kilogram. But the peels by themselves could contain about 90 to 400 mg per kilogram of glycoalkaloids. Furthermore, if the potatoes are left on the shelf for long, the cells in response to sunlight, produce both glycoalkaloids and chlorophyll. This gives the tubers a green tint.
Glycoalkaloids if ingested, could cause multiple health problems. Ingestion in small quantities may show symptoms like nausea, vomiting abdominal cramps, and diarrhoea, that could show up at anytime from thirty minutes to 12 hours after ingestion. If ingested in larger amounts, it might interfere with the central nervous system causing drowsiness, blurred vision and severe convulsions. But intake of lethal dosage is not common, as the chemical gives an acute bitter taste to the potato and causes a burning sensation in the throat and mouth, as in the case of the family.
Potatoes need not be feared, though, as we could easily avoid the chance of being poisoned by taking a few proper measures; avoiding the use of potatoes that are sitting out in the shelf for long, and be sure to thoroughly remove all the sprouts and skin from the potato. Most of all, if your potato tastes bitter, immediately stop having it and seek medical help. It is worth noting that most of the restaurants and public kitchens do not follow these measures, because of the cost and time “wastage” it causes.
-Govind K
Read a similar article from the same author – How Lethal could Kidney beans be?-PHA
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Even I have heard some people complaining about stomach disorders after taking potatoes. This is the most relevant topic because majority prefer potatoes daily in one form or other. This article would help potato lovers to take precautions before they use it. Thank you for bringing this to public through your work. All the best for your future ventures too.
Very useful information.Thank you