Efficacy of sodium hypochlorite and peracetic acid in sanitizing green coconuts.

AIMS

To evaluate the efficacy of sanitizing green coconuts (Cocos nucifera L.) through the treatment applied by juice industries using sodium hypochlorite and peracetic acid.

METHODS AND RESULTS

The surface of the fruits was inoculated with a mixture of five Listeria monocytogenes strains. The treatments consisted in immersing the fruits for 2 min at room temperature in sodium hypochlorite solution containing 200 mg l(-1) residual chlorine at pH 6.5, and 80 mg l(-1) solution of peracetic acid or sterile water. Bacterial populations were quantified by culturing on trypticase soy agar supplemented with yeast extract and Oxford selective culture medium; however, recovery was higher on the nonselective medium. Immersion in water produced a reduction in the L. monocytogenes population of 1.7 log(10) CFU per fruit, while immersion in sodium hypochlorite and peracetic acid solutions resulted in population reductions of 2.7 and 4.7 log(10) CFU per fruit respectively.

CONCLUSIONS

The treatments studied are efficient to green coconuts.

SIGNIFICANCE AND IMPACT OF THE STUDY

Sanitation of green coconut is one of the most important control measures to prevent the contamination of coconut water. This article provides information that shows the adequacy of sanitizing treatments applied by the juice industries.