Quality of unprocessed cooled fresh coconut water manually extracted by street vendors

• Main Authors: Karoline Soares, Daniela Morais, Vilson Góis, Jean Silva, Antônio Costa, Luana Silva
• Format: Article
• Language: English
• Published: Instituto Biológico 2018-02-01
• Series: Arquivos do Instituto Biológico
• Subjects: microbiological analysis; food safety; consumer health risks
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1808-16572017000100236&lng=en&tlng=en

ABSTRACT: Coconut water is a versatile beverage that is rich in nutrients, has few calories, and presents functional and therapeutic characteristics, improving the well-being and health of consumers. However, the growth of deteriorating microorganisms is facilitated by its water activity and high nutrient content; and when combined with improper handling, this product may become a carrier of foodborne diseases. Therefore, the objective of this work was to evaluate the quality of unprocessed cooled fresh coconut water manually extracted by street vendors. Twelve samples of coconut water were collected and subjected to physicochemical (total titratable acidity, pH, and total soluble solids) and microbiological (mesophilic, and psychrotrophic microorganisms, molds, yeasts, and thermotolerant and total coliforms) analyses. The physicochemical analysis showed variations of 4.3-5.4 for pH, 0.01-0.03 for total titratable acidity, and 2.8-6.3 for total soluble solids. The microbiological analysis showed high contamination in the samples by deteriorating microorganisms, with 58% of the samples contaminated with pathogenic microorganisms. Therefore, regular use of good hygiene practices for handling manually extracted coconut water is necessary to physicochemically and microbiologically standardize this product. Thus, ensuring the quality of the coconut water when it is manually extracted by street vendors and trade as an unprocessed, cooled, and fresh beverage and consequently minimize consumer’s health risks.