Identification of Potentially Hazardous Microorganisms and Assessment of Physicochemical Deterioration of Thermally Processed King Coconut (Cocos nucifera var. aurantiaca) Water under Different Processing Conditions in Sri Lanka
Table 1
Processing conditions observed at each processing facility during the facility survey.
5. Sanitization of tools and implements for processing
√
√
√
6. Processing environment with free of animals, trees, insects, dust, and garbage
√
√
7. Physically separated king coconut water extraction area and bottling area
√
√
√
8. Immediate disposal of waste material (king coconut husk) from processing environment
√
√
√
Nut water processing
9. Cooling after extraction/chilling tanks (when collecting of larger volumes)
√
N/A
10. Transferring to temporary storage tanks
√
√
11. Sanitization of bottles and caps
√
12. Handwashing
√
√
√
13. Eat/talk/smoke prohibited while working
√
√
√
Personal hygiene
14. Wear clean clothes/aprons
√
√
√
15. Physically fit for work
√
√
√
16. Clean hands/wear gloves
√
√
√
17. Cover hair/beard
√
√
√
Three studied king coconut water processing facilities are denoted as Facility I (JA), Facility II (SM), and Facility III (CW); FAO refers to “Food and Agriculture Organization”, GMP refers to “Good Manufacturing Practices”; GHP refers to “Good Hygienic Practices”; Presence of each condition is indicated as “√” and the absence of each condition is indicated as ““; N/A refers to “Not Applicable.”
