Food safety and nutrition: Managing pre-cut produce and peeling

Experts are providing guidance on food safety and nutrition regarding pre-cut produce and the practice of peeling fruits and vegetables.

VerbraucherService Bayern warns that pre-cut fruits, vegetables, and ready-to-eat salads carry risks because they are not heated, meaning microorganisms are not killed during production. The moist environment and cut surfaces in plastic packaging can promote bacterial growth. Consumers are advised to keep these products refrigerated at a maximum of seven degrees Celsius and to check for signs of spoilage, such as bulging lid foils, which indicate fermentation.

Regarding nutrition, the Bundeszentrum für Ernährung (BZfE) notes that many fruits, such as apples, pears, and peaches, can be eaten with the skin if they are well-washed and in good condition. Peeling can lead to a loss of essential nutrients, as many vitamins, secondary plant substances, and fibers are concentrated in or just beneath the skin. Additionally, excessive peeling contributes to the significant amount of food waste generated in households.