Avure Tests HPP on Coconut Water

Cincinnati, Ohio (June 28, 2016) – 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 (IFSH) in Bedford Park, Illinois, 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 HPP does not inactivate C. botulinum spores, this study investigated the potential for spores to germinate, grow and produce toxin by proteolytic and non-proteolytic C. botulinum in both filtered and unfiltered fresh coconut water treated with HPP and stored for 45 days,” said Dr. Errol Raghubeer, Senior Vice President Microbiology and Technology at Avure.

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 Food and Drug Administration (FDA) and other regulatory officials.

ABOUT Avure Technologies

Avure enables producers to implement HPP with the fastest, most productive and reliable equipment. From installation and maintenance of equipment systems to recipe and package development, Avure helps producers increase food safety and extend shelf life while providing consumers with nutritious, natural, flavorful food.

Avure’s HPP equipment and services includes manufacturing, engineering, procurement, parts and customer services operations based in Middletown, Ohio USA; Global Headquarters and Customer Center in Erlanger, Kentucky USA; a parts distribution center near Amsterdam, Netherlands; and a global network of Avure Certified HPP Laboratories and independently operated Tollers and Service Providers.

Avure’s equipment is used to treat the majority of all HPP-protected food around the world. More information is available at www.avure-hpp-foods.com.

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