Feeding chickens a mixture of plant-based oils in their water may become an effective method of reducing Salmonella contamination in chicken products, according to experimental studies by researchers at the University of Georgia in Griffin. The studies, published in the journals Food Control and Poultry Science, found that an essential oil treatment significantly reduced the perfcentage of Salmonella bacteria in a chicken’s crop — the organ at the base of the esophagus that stores food. The crop is one of two organs often colonized by Salmonella, the other being the cecum, a part of the large intestine.
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