Avure’s HPP Tests Stop Growth of C. botulinum in Fresh Coconut Water
In response to valid regulatory concerns of the potential risk of Clostridium botulinum in coconut water, Avure Technologies commissioned the Institute for Food Safety and Health in Bedford Park, IL to investigate if fresh coconut water with pH above 4.6 can support the growth and toxin production of non-proteolytic and proteolytic strains of C. botulinum at 4 oC and 10 oC. The results from the just completed comprehensive study indicate that spores of strains of C. botulinum are unable germinate, grow and produce toxin in fresh coconut water, alleviating any potential concern of botulism.
“Since it is well known that high pressure processing (HPP) does not inactivate C. botulinum spores, this study investigated the potential for spores to germinate, grow and produce toxin by proteolytic and nonproteolytic C. botulinum in both filtered and unfiltered fresh coconut water treated with HPP and stored for 45 days,” says Dr. Errol Raghubeer (pictured), senior vice president microbiology and technology at Avure.