How to notice and avoid danger
The first rule is simple: discover potatoes carefully before cooking them. Visible sprouts, greenish skin, or a strange odor should promptly alert you. Even if the food still looks firm, this does not confirm its safety.
Solanine is concentrated originally in the green parts of the potato, in the sprouts, and just under the skin. Simply peeling the potato isn’t always enough to get rid of the danger. High-temperature cooking doesn’t ruin the toxin either. Consuming this type of potato can therefore cause vomiting, diarrhea, abdominal pain, and, in some cases, neurological disorders.
Children and the elderly are particularly vulnerable. Their digestive systems react more quickly and strongly. It only takes a few contaminated mouthfuls for symptoms to appear.
How to spot and avoid danger
The first rule is simple: observe potatoes carefully before cooking them. Visible sprouts , greenish skin, or a strange odor should immediately alert you. Even if the food still seems firm, this does not guarantee its safety.
