Spicy chicken

Capsaicin reduces Salmonella enteritidis infections in chickens

source: New Scientist August 25 2001 p5

Research at Virginia Tech University, Blacksburg, has found that chickens given food containing capsaicin, found in chilli peppers, were less likely to carry Salmonella enteritidis internally in their organs. The birds were exposed to the bacteria, and the number of infected birds was halved if they had been given capsaicin. Chickens do not appear to be able to taste chilli peppers as hot, and the meat from chilli-fed chickens does not appear to taste of chilli either.