About Chemical Contaminants

Learn about heat-generated toxicants in potatoes, such as acrylamide formed during frying and baking. Explore how cooking temperature, methods, and processing practices can help reduce these compounds and improve food safety.

Learn about nitrate in potatoes, a naturally occurring compound influenced by soil and fertilizer use. Excess levels can be a food safety concern, and proper nutrient management and farming practices help keep nitrate levels within safe limits.