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

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

King coconut water (KCW) is a sweet relish product that is more prone to rapid quality deterioration, and several safety concerns are emerging due to its inappropriate thermal processing. Therefore, the objective of this study was to identify the potential spoilage/pathogenic microorganisms associat...

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Main Authors: Maheshika Dilrukshi Jayasinghe, Samantha Sanath Kumara Madage, Ilmi Ganga Namali Hewajulige, Thalawaththe Muhandiramlage Dilini Ayesha Jayawardana, Anupama Prabashini Halmillawewa, Divisekera Mudiyanselage Wasundara Devanmini Divisekera
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2022/6752088
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http://dx.doi.org/10.1155/2022/6752088

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