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Article: Hot pepper oil may inhibit Salmonella in poultry.
- Article from:
- Microbial Update International
- Article date:
- April 1, 2002
CopyrightCOPYRIGHT 2002 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Adding capsaicin, the spicy component of peppers, to the diet of neonatal broiler chicks appears to increase their resistance to Salmonella, according to scientists at Virginia Polytechnic and State University (Department of Animal and Poultry Sciences, College of Agriculture and Life Sciences, 3020 Litton-Reaves Hall, Blacksburg, VA 24061).
Researchers wondered why people like spicy foods even though they often cause watery eyes and other ill effects. Some believe that hot foods and spices provide protection against disease.
The scientists quickly made the jump from humans to poultry, and hypothesized that a diet that included some form of hot peppers ...