Thermal and ultraviolet-c inactivation of Salmonella enterica in cold-pressed virgin coconut oil

Virgin Coconut Oil (VCO) consumption as functional food has recently become popular together with increasing evidence of its health benefits. However, cold-pressed VCO types are highly manually produced without the application of kill step to ensure safety from possible pathogenic contaminants. The study therefore determined the inactivation behavior and kinetic parameters of Salmonella enterica in VCO subjected to mild heat and ultraviolet-c...