Iowa Public Television

 

Spicy Chicken

posted on August 24, 2001


Spiced-up birds for healthier eating.

A researcher at Virginia Tech University says capsaicin, the stuff that makes peppers so spicy, seems to increase the resistance of just-hatched chicks to salmonella.

During testing, researcher Audrey McElroy added capsaicin to chicken feed. She says the colorless irritant did not limit the birds' weight gain, nor did it affect the taste of the broiler chickens after they were slaughtered.

To this point, the only thing about which researchers are unclear is just how the capsaicin appears to lower the incidence of contamination.


Tags: chickens food news salmonella