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Cited by 66Microbial Inactivation MethodsListeria monocytogenes in Food SafetyCoconut Research and Applications

The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water

Open access
Raghubeer, Errol V., Phan, Bick Ngoc, Onuoha, Emmanuel, Diggins, Sheylend, Aguilar, Viviana, Swanson, Sara, Lee, Alvin·2020·International Journal of Food Microbiology
DOI 10.1016/j.ijfoodmicro.2020.108697
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Abstract

This research investigated the use of high-pressure processing (HPP) for inactivating vegetative pathogens and spoilage microbiota in fresh unfiltered coconut water (Cocos nucifera L) from nuts obtained from Florida and frozen CW from Brazil with pH >5.0 and storage at 4 °C. Additionally, CW was evaluated to determine if it supported the growth and toxin production of Clostridium botulinum with or without the use of HPP when stored at refrigeration temperatures. Samples of fresh unfiltered CW were inoculated to 5.5 to 6.5 logs/mL with multiple strain cocktails of E. coli O157:H7, Salmonella spp. and Listeria monocytogenes and HPP at 593 MPa for 3 min at 4 °C. HPP and inoculated non-HPP controls were stored at 4 °C for 54 and 75 days for Florida CW and Brazil CW, respectively. Results of analyses showed HPP samples with <1 CFU/mL and no detection (negative/25 mL) with enrichment procedures for the 3 inoculated pathogens for all analyses. The non-HPP control samples did not show growth of the pathogens but a gradual decrease in levels to ca. 3-Logs/mL by day 54 in the fresh Florida CW and similarly in frozen Brazil CW by Day 75. Microbial spoilage of uninoculated samples was evaluated for normal spoilage microbiota through 120 days storage at 4 °C. Microbial counts remained at ca. 2-logs with no detectable signs of spoilage for HPP samples through 120 d. The non-HPP control samples spoiled within 2 weeks of storage at 4 °C with gas production, cloudiness, and off-odors. To evaluate if CW supports the growth and toxin production of C. botulinum, samples of unfiltered and filtered (0.2 μm) CW were inoculated with either proteolytic or non-proteolytic C. botulinum spores at 2 log CFU/mL that were processed at 593 MPa for 3 min and stored at 4 °C and 10 °C for 45 days. Inoculated positive and non-inoculated negative controls were prepared and stored as the HPP treated and non-HPP samples. No growth of C. botulinum or toxin production was detected in either the unfiltered or filtered CW regardless if products were HPP treated or not. All inoculated samples with C. botulinum spores were enriched at Day-45 in PYGS media to determine the viability of the inoculated spores at the end of shelf-life and screened for C. botulinum toxins. In all samples, C. botulinum toxin Types A, B and E were detected indicating spores were viable throughout the storage. Type F toxin was not detected possibly due to inherent conditions in the samples that may affected toxin screening.

AI snapshot

Written from the paper’s full text.

TL;DR

HPP at 593 MPa for 3 min at 4 °C eliminated inoculated E. coli O157:H7, Salmonella, and L. monocytogenes in raw coconut water and extended refrigerated shelf life, while C. botulinum spores did not grow or produce toxin at 4 or 10 °C with or without HPP. The authors attribute C. botulinum inhibition to naturally occurring antimicrobial compounds in coconut water, though these compounds were not identified.

Key findings

  • HPP at 593 MPa for 3 min at 4 °C reduced inoculated E. coli O157:H7, Salmonella spp., and L. monocytogenes from 5.5–6.5 logs/mL to <1 CFU/mL and negative/25 mL by enrichment in fresh Florida and frozen Brazil coconut water; no detection occurred throughout 54 and 75 days of storage at 4 °C, respectively. Non-HPP controls did not grow but declined to ca. 3 logs/mL by day 54 in Florida CW and similarly in Brazil CW by day 75, remaining enrichment-positive.
  • HPP samples had aerobic plate count and lactic acid bacteria levels of approximately 1–2 logs and no detectable yeast, mold, or total coliform bacteria (<10 CFU/mL) through 120 days at 4 °C, with no detectable spoilage. Non-HPP controls spoiled within 2 weeks at 4 °C with gas production, cloudiness, and off-odors.
  • C. botulinum spores (proteolytic or non-proteolytic, ~2 log CFU/mL) did not grow or produce toxin in filtered or unfiltered coconut water stored at 4 or 10 °C for 45 days, regardless of HPP treatment. At day 45, PYGS enrichment detected C. botulinum toxin Types A, B, and E, indicating viable spores; Type F was not detected.
  • At 10 °C, total anaerobic bacteria increased in some samples (e.g., HPP-treated raw unfiltered CW reached 7.5 log CFU/mL by day 30; HPP-treated samples at days 30 and 45 had anaerobic levels of 6.7 and 8.9 log CFU/mL and aerobic levels of 3.0 and 8.7 log CFU/mL), likely from lactic acid bacteria rather than C. botulinum.

Methods

  • Challenge studies used fresh unfiltered coconut water from Florida nuts and frozen unfiltered coconut water from Brazil (pH >5.0; Florida pH 5.35 ± 0.18, °Bx 5.6 ± 0.9; Brazil pH 5.23 ± 0.3, °Bx 5.16 ± 0.6). Samples were inoculated with multi-strain cocktails of E. coli O157:H7, Salmonella, and L. monocytogenes, HPP-treated at 593 MPa for 3 min at 4 °C, and stored at 4 °C for 54 or 75 days. Uninoculated shelf-life samples were stored at 4 °C for 120 days.
  • C. botulinum challenge used filtered and unfiltered coconut water inoculated with proteolytic or non-proteolytic spore cocktails at approximately 2 log CFU/mL, with or without HPP, and stored at 4 and 10 °C for 45 days.
  • Microbiological analyses used spread plating and enrichment per FDA Bacteriological Analytical Manual; aerobic plate count, yeast, mold, total coliform, and lactic acid bacteria were enumerated. C. botulinum toxin was screened by DIG-ELISA, and spore viability was assessed by PYGS enrichment at day 45. Statistical analysis used Excel 2016 Data Analysis Tool Pack, with zero assigned to undetectable HPP values.

Limitations

  • Stated in the paper: Type F toxin was not detected, possibly due to inherent sample conditions such as pH affecting toxin screening; contamination in filtered CW was possibly due to filtration/transfer errors or low-level contamination during inoculation; and HPP under the conditions used does not inactivate C. botulinum spores.
  • Evident from the text: the antimicrobial compounds in coconut water hypothesized to inhibit C. botulinum and spoilage microbiota were not identified or quantified, and the inhibition is attributed to naturally present compounds without direct isolation or mechanistic proof.
  • Evident from the text: the claim of “no off odors and similar taste to fresh CW” is not supported by described sensory methods or a sensory panel.

Model-written summary. Check it against the paper before relying on it.

Integrity signals

Registry

Crossref · 10.1016/j.ijfoodmicro.2020.108697

Cites

40 of 40 references verified0 citation errors · 0 not checkable

Statistics

Nothing to recompute.

Claims the paper makes

5 of 32 cited sources checked · 1 supported · 0 flagged · accuracy not yet measured

  • Premisecitation

    Several studies have shown the presence of antimicrobial factors in fresh CW.

    “The former is probably more likely as several studies have shown the presence of antimicrobial factors in fresh CW (Fowoyo and Alamu, 2018;Mahayothee et al., 2015).”
    Quote in the paperSubstantial claim1 of 2 sources checked
    • cites Fowoyo and Alamu, 2018

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

    • cites Mahayothee et al., 2015 source

      The Phenolic Compounds section identifies catechin and salicylic acid in coconut water and discusses their antioxidant properties, not antimicrobial activity. A search for antimicrobial and antibacterial factors found no passage in our copy establishing their presence in fresh coconut water. (LLM, conf=0.73)

      Experimental — accuracy not yet measured
  • Findingreasoning

    Non-HPP treated inoculated samples stored at 10 °C had approximately 2 log CFU/mL higher total anaerobic counts than HPP-treated samples.

    “Inoculated samples that were not HPP treated and stored at 10 °C were approximately 2 log CFU/mL higher that samples that were HPP treated and were likely due to the increase of LAB.”
    Quote in the paperSubstantial claim
  • Findingown data

    Total anaerobic bacteria in unfiltered samples stored at 10 °C increased at Day 45.

    “Although the total levels of anaerobic bacteria in unfiltered samples stored at 10 °C increased at Day 45, this increase could be attributed to indigenous anaerobic bacteria present in the sample at the start of shelf life storage, possibly LAB.”
    Quote in the paperNot a substantial claim
  • Findingown data

    HPP samples showed no detectable signs of spoilage through 120 days storage at 4 °C.

    “Microbial counts remained at ca. 2logs with no detectable signs of spoilage for HPP samples through 120 d.”
    Quote in the paperSubstantial claim
  • Findingown data

    No positive detection of C. botulinum toxin Types A, B, E, and F by DIG-ELISA was observed in samples.

    “All samples were screened for the presence of C. botulinum toxins (Types A, B, E and F) by DIG-ELISA and no positive detection of C. botulinum toxin was observed”
    Quote in the paperSubstantial claim
  • May combine two claims. 29
  • Classified as probably not a substantial claim. 16
  • The quote only partly states this claim. 4

  • May combine two claims.

    Interpretationcitation

    The hypothesis that CW contains compound(s) that inhibit C. botulinum is probably more likely than the hypothesis that CW lacks essential components for growth and toxin production.

    “The former is probably more likely as several studies have shown the presence of antimicrobial factors in fresh CW (Fowoyo and Alamu, 2018;Mahayothee et al., 2015).”
    Quote in the paperSubstantial claim1 of 2 sources checked
    • cites Fowoyo and Alamu, 2018

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

    • cites Mahayothee et al., 2015 source

      The Phenolic Compounds section (page unavailable) identifies catechin and salicylic acid in coconut water, and the paper reports antioxidant activity. It does not establish that these compounds are antimicrobial, inhibit C. botulinum, or make the inhibition hypothesis more likely than a lack of growth nutrients. (LLM, conf=0.78)

      Experimental — accuracy not yet measured
    • Rests on an assumption: Antimicrobial factors present in fresh CW inhibit C. botulinum.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    These and other compounds have been reported to show antimicrobial effects against bacterial pathogens and other microorganisms.

    “These and other compounds have been reported to show antimicrobial effects against bacterial pathogens and other microorganisms (Fan et al., 2017;Lima et al., 2015;Effiong et al., 2010).”
    Quote in the paperNot a substantial claim1 of 3 sources checked
    • cites Fan et al., 2017 source
    • cites Lima et al., 2015 source
    • cites Effiong et al., 2010

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Meneguetti et al. (2017) and Esquenazi et al. (2002) reported the presence of several phenolic compounds in coconut including Catechin and salicylic acid in the CW and gallic, caffeic, salicylic, and p-coumaric acids in the meat.

    “Meneguetti et al. (2017) and Esquenazi et al. (2002) reported the presence of several phenolic compounds in coconut including Catechin and salicylic acid in the CW and gallic, caffeic, salicylic, and p-coumaric acids in the meat.”
    Quote in the paperNot a substantial claim1 of 2 sources checked
    • cites Meneguetti et al. (2017) source

      The 'Unclassified AMPs from fruit' section discusses antimicrobial peptides isolated from coconut water, not phenolic compounds. Searches for catechin, salicylic acid, gallic acid, caffeic acid, and p-coumaric acid found no passage identifying those compounds in coconut water or meat. The cited paper therefore does not verify the attributed compound list. (LLM, conf=0.74)

      Experimental — accuracy not yet measured
    • cites Esquenazi et al. (2002) source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Others have reported antiviral and antibacterial activities in coconut due to lauric acid and other antimicrobial components.

    “Others have reported antiviral and antibacterial activities due to the presence of lauric acid and other antimicrobial components (Cruz et al., 2014;Esquenazi et al., 2002;Meneguetti et al., 2017;Sarika and Rai, 2012;Sheri et al., 2006).”
    Quote in the paperNot a substantial claim1 of 3 sources checked
    • cites Cruz et al., 2014 source
    • cites Esquenazi et al., 2002 source
    • cites Meneguetti et al., 2017 source

      In “Fruit antimicrobial peptides > Unclassified AMPs from fruit” (page unavailable), the review reports that peptides from green coconut were effective against Gram-positive and Gram-negative bacteria. The passage does not attribute that activity to lauric acid, and the reviewed passages do not report antiviral activity in coconut. (LLM, conf=0.88)

      Experimental — accuracy not yet measured

  • May combine two claims.

    Findingown data

    HPP at 593 MPa for 3 min at 4 °C reduced inoculated E. coli O157:H7, Salmonella spp., and Listeria monocytogenes in fresh unfiltered Florida coconut water from ca. 6 log CFU/mL to <1 CFU/mL and no detection (negative/25 mL) by enrichment, and this remained throughout 54 days storage at 4 °C.

    “Results of analyses showed HPP samples with <1 CFU/mL and no detection (negative/ 25 mL) with enrichment procedures for the 3 inoculated pathogens for all analyses.”
    • Also stated in: § 3.1. Results of vegetative pathogens study · plain
      “The levels in the HPP samples showed a decrease from the initial inoculated levels (determined at time of HPP treatment) of ca.6-Log CFU/mL of all 3 pathogens to <1 CFU/mL and no detection (absence/25 mL) with enrichment procedures (Tables 3 and 4; Fig. 1a, b).These results were also obtained for all analyses during the 54 days of storage at 4 °C for the Florida CW.”
    Quote in the paperSubstantial claim

  • The quote only partly states this claim.

    Findingown data

    Non-HPP control shelf-life samples showed rapid increase in non-pressure-stressed spoilage microorganisms within the first 2 weeks of storage at 4 °C.

    “However, in the control (non-HPP) samples for the shelf-life studies, the levels of the non-pressure stressed spoilage microorganisms increased rapidly within the first 2 weeks of storage (Fig. 2).”
    Quote in the paperSubstantial claim

  • The quote only partly states this claim.

    Findingown data

    Total anaerobic bacteria levels from HPP-treated samples stored at 10 °C were approximately 1 log CFU/mL lower than untreated samples.

    “total anaerobic bacteria levels from samples that were HPP treated were approximately 1 log CFU/mL lower than the untreated samples (Fig. 4).”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    In all inoculated samples with C. botulinum spores, after enrichment at Day-45 in PYGS media, C. botulinum toxin Types A, B, and E were detected, indicating spores were viable throughout storage.

    “In all samples, C. botulinum toxin Types A, B and E were detected indicating spores were viable throughout the storage.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    In non-HPP control samples of Florida and Brazil CW, inoculated pathogen levels slightly decreased at Day-1 then declined more sharply through Day-28, with no increase at 4 °C.

    “For the non-HPP controls in both Florida and Brazilian frozen CW, a slight decrease in inoculated pathogen levels were observed at the Day-1 (18 h) analyses followed by a sharper decline in levels through Day-28 (Fig. 1A and B).”
    • Also stated in: § 3.1. Results of vegetative pathogens study · plain
      “However, no increase in the levels (CFU/mL) were observed in the products stored at 4 °C (Figure , 1A and 1B).”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Inoculated samples that were HPP treated (593 MPa, 3 min) and stored at 4 °C had no significant increase in total anaerobic counts and remained stable over 45-day storage.

    “Inoculated samples that were HPP treated (593 MPa, 3 min) and stored at 4 °C had no significant increase in total anaerobic counts and remained stable over the 45-day storage.”
    Quote in the paperSubstantial claim

  • The quote only partly states this claim.

    Findingown data

    No positive detection of C. botulinum toxin was observed in raw unfiltered CW samples.

    “All samples were similarly screened for the presence of C. botulinum toxins (Types A, B, E and F) by DIG-ELISA and no positive detection of C. botulinum toxin was observed”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Yeast, mold, and total coliform bacteria were not detected (<10 CFU/mL) in HPP-treated CW from Florida and Brazil during 120 days storage at 4 °C.

    “Yeast, mold and total coliform bacteria were not detected (<10 CFU/mL) in the CW from Florida (Fig. 2) as well as in the product from Brazil (<10 CFU/mL).”
    Quote in the paperSubstantial claim

  • May combine two claims. The quote only partly states this claim.

    Findingown data

    No growth of C. botulinum or toxin production was detected in either unfiltered or filtered CW regardless of HPP treatment, when stored at 4 °C and 10 °C for 45 days.

    “No growth of C. botulinum or toxin production was detected in either the unfiltered or filtered CW regardless if products were HPP treated or not.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    HPP at 593 MPa for 3 min at 4 °C reduced the same inoculated pathogens in frozen unfiltered Brazil coconut water to <1 CFU/mL and no detection (negative/25 mL) by enrichment throughout 75 days storage at 4 °C.

    “Similarly, the enumeration and enrichment results obtained in the frozen CW from Brazil showed <1 CFU/mL and no detection (negative/25 mL) in all analyses during the 75 days of storage at 4 °C.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Findingown data

    The frozen CW from Brazil had average pH 5.23 ± 0.3 (n=8) and Brix 5.16 ± 0.6 (n=8).

    “The frozen CW from Brazil had average pH 5.23 ± 0.3 (n = 8) and o Bx 5.16 ± 0.6 (n = 8).”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    HPP-treated coconut water stored at 4 °C for 120 days had no off odors and similar taste to fresh coconut water.

    “with no off odors and similar taste to fresh CW.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    The inhibition of bacterial growth was observed only with the inoculated pathogens in non-HPP controls and on the surviving spoilage organisms in HPP shelf-life samples.

    “The inhibition of bacterial growth was observed only with the inoculated pathogens (Fig. 1) in the non-HPP controls and on the surviving spoilage organisms (normal flora) in HPP shelf-life samples.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    With combined filtration, HPP and 4 °C storage, no C. botulinum growth and subsequent toxin formation was detected.

    “and no C. botulinum growth and subsequent toxin formation was detected.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    When HPP-treated raw unfiltered coconut water was stored at 10 °C, surviving microorganisms increased by Day 30 and Day 45; anaerobic bacteria reached 6.7 and 8.9 log CFU/mL, respectively.

    “However, when HPP treated samples were stored at 10 °C, any surviving microorganism after HPP treatment showed increased levels at Day 30 and Day 45, the anaerobic bacteria levels were 6.7 and 8.9 log CFU/mL respectively”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    The inoculated C. botulinum spores remained viable during the 45 days in the coconut water preparations, as they were recovered and evaluated for viability and toxin production in PYGS medium.

    “The inoculated spores remained viable during the 45 days in the preparations of coconut water as they were recovered from the products and evaluated for viability and toxin production in PYGS medium.”
    • Also stated in: § 4. Conclusions · hedged
      “The enrichment of C. botulinum inoculated samples in PYGS after 45 days showed the presence of toxins indicating that the inoculated spores were still viable in CW but unable to grow and produce toxin in CW.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Findingown data

    The CW product from Brazil had slightly lower pH and Brix levels compared to the CW from Florida.

    “The CW product from Brazil had slightly lower pH 5.23 ± 0.3 (n = 8) and o Bx 5.16 ± 0.6 (n = 8) levels compared to the CW from Florida with mean pH 5.35 ± 0.18 (n = 10) and mean 5.6 ± 0.9°Bx (n = 10).”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    HPP treatment significantly reduced background microbiota in raw unfiltered coconut water to almost undetectable levels, and these remained low when stored at 4 °C.

    “HPP treated samples significantly reduced background microbiota to almost undetectable levels and remained low when stored at 4 °C.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Findingown data

    The pH of Florida CW batches averaged 5.35 ± 0.18 (n=10) and Brix averaged 5.6 ± 0.9 (n=10).

    “Duplicate pH readings obtained for each of the 10 CW batches averaged 5.35 ± 0.18.”
    • Also stated in: § 2.2. Preparation of fresh coconut water · plain
      “The average o Bx was 5.6 ± 0.9 (n = 10) for the 10 batches of Florida CW.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    When HPP-treated raw unfiltered coconut water was stored at 10 °C, aerobic bacteria reached 3.0 log CFU/mL at Day 30 and 8.7 log CFU/mL at Day 45.

    “while aerobic bacteria levels at Day 30 and Day 45 were at 3.0 and 8.7 log CFU/mL.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Interpretationown data

    The greater decrease in Brazil controls was likely due to higher initial lactic acid bacteria levels in Brazil CW (17,000 CFU/mL) compared to Florida CW (10 CFU/mL), and not due to slightly lower pH and Brix.

    “This is likely due to the higher initial levels of lactic acid bacteria (LAB) in the CW from Brazil compared to that in the Florida CW with 17,000 CFU/mL and 10 CFU/mL respectively (Fig. 2) and not the effect of slightly lower pH and Brix levels.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Interpretationown data

    The increased total anaerobic bacteria at Day 45 were not C. botulinum but most likely due to growth of LAB.

    “which confirming the increased in total anaerobic bacteria levels observed on Day 45 were not C. botulinum but most likely due to growth of LAB.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based). May combine two claims.

    Interpretationnone given

    The presence of microorganisms in the filtered CW may be due to errors in filtration and/or low-level contamination during transfer from filtration units to sterile plastic bottles.

    “The presence of microorganisms in the filtered CW may be due to errors in filtration and/or low-level contamination during transfer from filtration units to sterile plastic bottles.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    The lack of growth of low-level surviving spoilage microorganisms following HPP has been observed across several product categories regardless of pH, °Bx, and water activity levels, with LAB being the predominant surviving bacteria.

    “The lack of growth of low-level surviving spoilage microorganisms following HPP has been observed across several product categories regardless of pH, °Bx, water activity levels with LAB being the predominant surviving bacteria (Pilavtepe-Celik, 2013; Raghubeer and Phan, unpublished results).”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites Pilavtepe-Celik, 2013 source
    • cites Raghubeer and Phan, unpublished results

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Interpretationnone given

    The lack of Type F toxin detection may be due to inherent conditions in the samples that affected toxin screening.

    “Type F toxin was not detected possibly due to inherent conditions in the samples that may affected toxin screening.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Study design and conductnone given

    The pH meter was three-point calibrated daily with standard buffer solutions.

    “The pH measurements were obtained by using pH meter (Orion Dual Star, with Orion 9156DJWP probes, Thermo Scientific Waltham, MA USA) that was three-point calibrated daily (± 0.05 readability pH units) with standard buffer solutions (Traceable® Products, Webster, TX USA).”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Thermal treatment of coconut water results in off flavors and significant loss of natural coconut flavor, vitamins and bioactive compounds, which are largely unchanged by HPP and other non-thermal processes.

    “Thermal treatment, however, results in off flavors (Narataruksa et al., 2010), significant loss of natural coconut flavor, vitamins and bioactive compounds which are largely unchanged by HPP and other non-thermal processes (Altemimi et al., 2014;Damar, 2006).”
    Quote in the paperSubstantial claim0 of 3 sources checked
    • cites Narataruksa et al., 2010 source
    • cites Altemimi et al., 2014

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

    • cites Damar, 2006

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Interpretationown data

    The C. botulinum spores introduced into coconut water were viable but did not grow throughout shelf-life storage.

    “indicating spores that were introduced into CW were viable but did not grow throughout shelf-life storage.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Premiseown data

    Several studies conducted in the authors' laboratory confirmed the rapid spoilage of coconut water and other juice products mainly from the growth of lactic acid bacteria.

    “Several studies conducted in our laboratory confirmed the rapid spoilage of CW and other juice products mainly from the growth of LAB.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Wang and Ng (2005) isolated from CW a 10 kDa peptide with antifungal activity against Fusarium oxysporum, Mycosphaerella arachidicola and Physalospora piricola.

    “Wang and Ng (2005) isolated from CW a 10 kDa peptide with antifungal activity against Fusarium oxysporum, Mycosphaerella arachidicola and Physalospora piricola.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Wang and Ng (2005) source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Many studies reported the presence of three antimicrobial peptides (AMPs) in CW that appear to be inhibitory to Gram-positive and Gram-negative human pathogens.

    “Many studies reported the presence of three antimicrobial peptides (AMP's) in CW that appear to be inhibitory to Gram-positive and Gramnegative human pathogens (Mandal et al., 2009;Nasimuddin et al., 2016).”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites Mandal et al., 2009 source
    • cites Nasimuddin et al., 2016

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Interpretationreasoning

    The increase in anaerobic bacteria in filtered coconut water was most likely from the growth of lactic acid bacteria which may have been introduced in the filtered coconut water from errors in the filtration and/or during transfer from filter units into sterile containers.

    “most likely from the growth of LAB which may have been introduced in the filtered CW from errors in the filtration and/or during transfer from filter units into sterile containers.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Lauric acid in virgin coconut oil has been reported to inhibit the growth of C. difficile, as have capric and caprylic acids present in coconut oil.

    “Lauric acid in virgin coconut oil has been reported to inhibit the growth of C. difficile (Shilling et al., 2013) as well as inhibition of C. difficile by capric and caprylic acids also present in coconut oil.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites Shilling et al., 2013 source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    In many areas of the world coconut water and other parts of the coconut fruit have been successfully used for treatment of childhood diarrhea, gastroenteritis, cholera, and several other illnesses.

    “In many areas of the world coconut water and other parts of the coconut fruit have been successfully used for the treatment of childhood diarrhea, gastroenteritis, cholera, and several other illnesses (Adams and Bratt, 1992;DebMandal and Mandal, 2011;De Souza Cândido et”
    Quote in the paperNot a substantial claim0 of 3 sources checked
    • cites Adams and Bratt, 1992
    • cites DebMandal and Mandal, 2011 source
    • cites De Souza Cândido et al., 2015 source

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Study design and conductnone given

    All inoculations were conducted in triplicate with duplicate analyses of each inoculated sample.

    “All inoculations were conducted in triplicate with duplicate analyses of each inoculated sample.”
    Quote in the paperNot a substantial claim

  • Classified as probably not a substantial claim. May combine two claims.

    Study design and conductnone given

    All inoculations were conducted in duplicate with duplicate analyses and HPP at 593 MPa for 3 min with CW temperature 4 ± 2 °C and HPP process water temperature at 4 ± 1 °C.

    “All inoculations were conducted in duplicate with duplicate analyses and HPP at 593 Mpa for 3 min with CW temperature 4 ± 2 °C and HPP process water temperature at 4 ± 1 °C.”
    Quote in the paperSubstantial claim
40 of 40

  • The paper relies on this without support.

    HPP juice products with pH > 5.0 commonly show 3 to 4 logs of APC and LAB by 120 days of storage at 4 °C.

    “It is not uncommon for HPP juice products with pH > 5.0 to show 3 to 4 logs of APC and LAB by 120 days of storage at 4 °C.”

  • The paper relies on this without support.

    CW does not support the growth of vegetative pathogens at 10 °C.

    “This indicated that the CW did not support the growth of the vegetative pathogens at both 4 and 10 °C.”

  • The paper relies on this without support.

    Antimicrobial factors present in fresh CW inhibit C. botulinum.

    “The former is probably more likely as several studies have shown the presence of antimicrobial factors in fresh CW (Fowoyo and Alamu, 2018;Mahayothee et al., 2015).”
3 of 3

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • The absence of C. botulinum growth and toxin production in untreated CW samples indicates the presence of naturally occurring inhibitory compounds in CW.

    “However, this absence of growth and toxin production was also noted in untreated samples, indicating the presence of naturally occurring inhibitory compounds in CW.”

    From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [4]

    The Abstract reports no C. botulinum growth or toxin production in CW samples whether or not they received HPP treatment. The Conclusions propose naturally occurring inhibitory compounds as a possible explanation, saying they “could” account for the inhibition and are “more likely” present; the paper does not establish their presence as the claim implies. (LLM, conf=0.82)

    Experimental — accuracy not yet measured

  • HHP was effective in eliminating inoculated strains of E. coli O157:H7, Salmonella, and Listeria monocytogenes to <1 CFU/mL and producing a microbiologically stable (<2 log) product during storage at 4 °C for 120 days without off odors and while maintaining a taste similar to fresh CW.

    “Despite this observation, HHP was demonstrated to be effective in eliminating inoculated strains of E. coli O157:H7, Salmonella, and Listeria monocytogenes to <1 CFU/mL and producing a microbiologically stable (<2 log) product during storage at 4 °C for 120 days without the development of off odors and while maintaining a taste similar to fresh CW.”

    From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [4]

    Split into 2 atoms — 1 confirmed, 1 partially supported, 0 disputed, 0 misattributed, 0 unverifiable. Expand the claim to see per-atom verdicts.

    Experimental — accuracy not yet measured

  • HHP treatment at 593 MPa and 4 °C for 3 min resulted in no growth of C. botulinum or toxin production during storage at 4 and 10 °C for 45 days.

    “Raghubeer et al. [4] processed CW at 593 MPa and 4 °C for 3 min and also detected no growth of C. botulinum or toxin production during storage at 4 and 10 °C for 45 days.”

    From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [4]

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

Each contradiction between two passages listed here was confirmed by an independent check.

  • Stated spore dilution does not yield the stated inoculation level

    Major

    Diluting the stated 5.30-log CFU/mL non-proteolytic spore cocktail 1:100 would yield 3.30-log CFU/mL, not approximately 2-log CFU/mL. The stated inoculation level is central to the C. botulinum challenge study.

  • Figure 3 is described as both filtered and unfiltered CW

    Minor

    The results cite Figure 3 for proteolytic spores in filtered coconut water, but its caption identifies the samples as unfiltered.

  • Brazilian control counts at day 75 are not about 3 logs/mL

    Minor

    The abstract describes the Brazilian controls as reaching approximately 3 logs/mL by day 75. Table 4 instead reports 140, 50, and 30 CFU/mL for the three pathogens, all below 2.2 logs/mL.

  • Pathogen cocktail strain counts differ from Table 1

    Minor

    The methods say the E. coli, Salmonella, and Listeria cocktails contained 7, 6, and 5 strains, respectively. Table 1 lists 8, 9, and 7 strains.

4 of 4

Cites

Flagged first, then by citations

Research works printed but not linked: 5

  1. Doyle, 1998, Evaluating the potential risk from extended-shelf-life refrigerated foods by Clostridium botulinum inoculation studies, Food Tech, 4, 154
  2. Effiong, 2003, Characterization and chemical composition of coconut water and coconut milk, J. Pure and Appl. Sc., 6, 26
  3. Fowoyo, 2018, Nutritional composition and antimicrobial activity of coconut water against selected gastrointestinal pathogens, International Journal of Microbiology and Application, 5, 1
  4. Morris, 2000, US developments in non-thermal juice processing, Food Engineering and Ingredients, 25, 26
  5. Nasimuddin, 2016, A study of invitro antimicrobial activity of coconut water and coconut oil on gram positive and gram-negative bacteria, World Journal of Pharmaceutical Research, 5, 696

Cited by

Sorted by citations

Related

Authors
Raghubeer, E. V., Phan, B. N., Onuoha, E., Diggins, S., Aguilar, V., Swanson, S., & Lee, A.
Affiliations
Institute for Food Safety and Health (US)
Corresponding author
Raghubeer, Errol V.
ORCID
Venue
International Journal of Food Microbiology
Publisher
Elsevier BV
Published
2020-10
Volume
331
Pages
108697
ISSN
0168-1605 (ISSN-L)
DOI
10.1016/j.ijfoodmicro.2020.108697
OpenAlex
W3028956198
Cited by
66
References
40
Citations by year
2026: 4 · 2025: 10 · 2024: 13 · 2023: 18 · 2022: 13 · 2021: 7 · 2020: 1
FWCI
4.39
Type
journal article
Language
en
Open access
Licence
Locations
  • International Journal of Food Microbiology (publishedVersion, cc-by-nc-nd)
  • PubMed (publishedVersion)
Funders
Center for Innovative Food Technology (4655)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
  • Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
Keywords
high pressure processing, coconut water, Cocos nucifera, food safety, pathogen inactivation, Clostridium botulinum, botulinum toxin, spoilage microorganisms, Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, cold storage, microbial spoilage, shelf life extension
MeSH terms
Fruit and Vegetable Juices, Bacteria, Brazil, Cocos, Food Handling, Food Microbiology, Temperature, Colony Count, Microbial, Bacterial Physiological Phenomena, Raw Foods

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Claims read by deepseek-v4.1-flash under definition version 3 (extract-v3) on 2026-10-10.

Classified by jev-1.13-20260917 (gold-guideline-v0.2) on 2026-10-10.

Cited sources are checked by gpt-6-sol.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

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