As a result of the implementation of this project, advanced technology will be developed as part of products constituting herbal mixtures with antibacterial effect for poultry. As a result of R&D works, an effective technology will be developed that will be able to inhibit the growth of Salmonella spp. bacteria by conducting a research process that aims not only to determine the research technology but also to find the most effective herbal mixture based on it, based on tests on reference strains and, importantly, on field strains taken from the environment of their actual occurrence. Thus, the developed technology will be an effective response to the occurrence of Salmonella not with a reference dimension - laboratory, but real with increased resistance to the use of antibiotics and other drugs used in the poultry breeding process. Thus, our technology will be based on selected herbs that are directly able to inhibit the growth of Salmonella bacteria. Thanks to this, an effective preparation with proven action will be obtained. This technology will significantly distinguish our products from competitors whose mixtures are based on general knowledge without confirming their effectiveness in the framework of the research technology developed and carried out, in particular similar to the one planned to be carried out under this project. By developing a herbal mixture, it will be possible to reduce the prevalence of salmonella bacteria in poultry flocks. Thus, breeders will be largely protected against the occurrence of the above disease problems and, as a consequence, financial losses. This will allow the industry to further develop and allocate the developed funds in development investments. In addition, the meat processing and production industry will be better protected against interruptions in the supply of broilers and possible exports will be less vulnerable to detecting the presence of salmonella in the product. In addition, it should be pointed out that the implementation of the results of the next project based on the medicinal properties of herbs in the practice of breeding will improve the quality of the product as free from antibiotics. Features and parameters of the product. - completely natural based on herbal extracts - a product that allows to significantly reduce the use of drugs in broiler fattening - Only in the case of Salmonella - effectiveness confirmed in the results of tests on serotypes of reference and field strains - an innovative way of testing the effectiveness of the product by developing its own technology and conducting extensive field studies on real and not reference strains - high effectiveness - appropriate dosage (tested) - precisely defined direction of action - therapeutic and prophylactic effects. - lack of antibiotic substrates and derivatives - confirmed, high effectiveness due to the testing of the recipe - comprehensiveness of the entire program - the possibility of preferential use ? Features/Benefits/Technical Advantage I. Feature: Product recipes are created on the basis of the results of laboratory tests based finally on field strains - a large test group Competition introduces products without any testing Technical advantage: More professional and certain products II. Advantage: Dosage and optimal efficacy tested in field tests on live animals Feature: Guarantee of an effective response of the body Technical advantage: speed of action, guarantee of the right dose