Although there was an increase in the total anaerobic count during the 45 days of storage, none of these samples showed toxin production.

“While we agree that there is the potential for C. botulinum contamination in coconut water, this comprehensive study proves to us that HPP, combined with potential natural elements found in coconut water, is an effective food safety measure,” Dr. Raghubeer said. “It is likely that naturally occurring inhibitory compound or compounds in coconut water, make C. botulinum unable to germinate, grow or produce toxin, or that coconut water lacks certain key ingredients to promote growth and toxin production of C. botulinum. HPP of coconut water is a viable process for the inactivation of other vegetative pathogens of concern such as L. monocytogenes, Salmonella and E. coli.”

With proper temperature control, HPP remains the preferred method for treating coconut water to ensure food safety while maintaining the best flavor and keeping nutrients intact.

Data from this study will be made available to processors to use when discussing food safety issues with the U.S. Food and Drug Administration and other regulatory officials.