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Efficacy of sodium hypochlorite and peracetic acid in sanitizing green coconuts
Author(s) -
Walter E.H.M.,
Nascimento M.S.,
Kuaye A.Y.
Publication year - 2009
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2009.02670.x
Subject(s) - peracetic acid , sodium hypochlorite , chemistry , population , food science , chlorine , sterilization (economics) , inoculation , biology , horticulture , hydrogen peroxide , medicine , biochemistry , environmental health , organic chemistry , foreign exchange , monetary economics , economics , foreign exchange market
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.