Page 4685 - Week 16 - Tuesday, 27 November 1990
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Research indicates that higher levels of glycoalkaloids can have a teratogenic effect (that is, may cause birth abnormalities) and can suppress conception.
of equal concern with relation to green potatoes is the manufacture of potato chips and crisps. The cutting action of chipping/ slicing increases the glycoalkaloid levels if not stored at cool-room temperatures. Frying of potato crisps markedly increases the levels of glycoalkaloids due to the dehydrating effect.
In conclusion, my Health Surveillance Service is aware of the potential for poisoning, and during inspections of retail/wholesale outlets does endeavour to ensure that potatoes are not exposed to daylight. However, given the lack of cases of solanene poisoning in Canberra and the extent of consumption of potato crisps and chips that are prepared outside the Territory, the potential problem is not given a high priority.
The Health Surveillance Service provides an extensive educative role in the community, and the problems of green potatoes are addressed at various opportunities, including food hygiene seminars and earlier in this year during radio talk back sessions.
The matter of coloured plastic bags for the storage of potatoes is a matter for Consumer Affairs. It is the opinion of the Health Surveillance Service that the pink bag colour is an attempt to indicate that the potatoes are pontiac potatoes, When in fact they are Sebago or similar.
The question of greening can also be approached from a trade practices aspect, as extensive removal of potato peel to remove all green colouration, and the fact that these potatoes should be boiled, does reduce customer choice, and in fact when sold by weight does reduce the amount of dible potato.
4685
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