According to The Times of Indiacoconuts are not sterile once harvested. Even if they appear fresh and unspoiled on the outside, they can become breeding grounds for bacteria and fungi when stored in warm, humid conditions. Microbes may enter through cracks in the shell or during handling, and unlike typical food spoilage, contamination often shows no visible signs.

A case study published by the U.S. Centers for Disease Control and Prevention underscores the danger. In 2021, a 69-year-old man in Denmark died after drinking coconut water contaminated by a toxin-producing fungus. Within hours, he developed nausea, vomiting and confusion, followed by abnormal muscle movements. Less than 26 hours later, he suffered multi-organ failure and died.

Tests revealed the presence of 3-nitropropionic acid (3-NPA), a fungal toxin that can severely damage the nervous system and vital organs.

Here are the health risks associated with drinking contaminated coconut water:

• Gastrointestinal distress: Nausea, diarrhea and abdominal cramps may appear within hours.

• Neurological symptoms: Fungal toxins such as 3-NPA can trigger dizziness, confusion, seizures and muscle spasms.

• Respiratory complications: Severe cases may lead to shortness of breath, chest tightness or fluid in the lungs.

• Fatal outcomes: In rare instances, contamination can result in irreversible organ failure and death.

Experts advise that coconut water should be consumed only when properly stored and handled, and recommend opting for pasteurized or packaged versions whenever possible to minimize the risk of contamination.