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Appl Environ Microbiol. 1967 May; 15(3): 471-475
Copyright © 1967 American Society for Microbiology. All Rights Reserved.

Coconut and Salmonella Infection

Institute of Microbiology, Rutgers, The State University, New Brunswick, New Jersey 08903
Institute of Biochemistry, University of Lund, Lund, Sweden
Red V Coconut Products, Ltd., Manila, Republic of the Philippines

ABSTRACT

Raw, unprocessed coconut supports the growth of salmonellae as well as that of other enteric bacteria, salmonellae being particularly resistant to subsequent desiccation. Original contamination is not due to carriers or to polluted water supplies, but to contact with bacteria-containing soils followed by dispersion via infected coconut milk and shells. Pasteurization of raw coconut meat in a water bath at 80 C for 8 to 10 min effectively killed such bacteria, did not injure the product, and provided a prophylactic method now widely used by the coconut industry.