If you bake your potatoes wrapped in aluminum foil and then leave them to cool down without unwrapping the foil, you are in danger of letting dangerous bacteria grow on them. One of these dangerous pathogens is the Clostridium botulinum, a bacterium that produces toxins and causes botulism. This pathogen thrives in low-oxygen (anaerobic) environments, like the one created in the aluminum foil. Also, it can survive high temperatures by forming heat-resistant endospores.
