Technical Abstract: Salmonella can live undetected in the gut of food animals and be spread to humans directly and indirectly. Diet can impact intestinal populations of foodborne pathogens, including Salmonella spp. Orange juice production results in a waste product, orange peel and orange pulp, which has a high nutritive value and is often included in cattle rations as a least-cost ration ingredient. Here we show that the inclusion of orange peel products reduced Salmonella Typhimurium populations in the gut of experimentally inoculated sheep. Sheep (n = 24) were fed a typical feedlot ration that was supplemented with a 50%/50% mixture of dried orange pellet and fresh orange peel to achieve a final concentration (DM basis) of 0, 10, or 20% orange product (OP) for 10 d prior to inoculation with Salmonella Typhimurium. Sheep were experimentally inoculated with 108 CFU Salmonella Typhimurium at t = 0 h, and fecal samples were collected every 12 h after inoculation. Sheep were humanely euthanized at 96 h after Salmonella inoculation. Upon necropsy, populations of inoculated Salmonella Typhimurium were reduced by OP treatment throughout the gastrointestinal tract; however, this reduction reached significant levels in the cecum (P < 0.05) of sheep fed 10% OP diets. Consumption of OP in the 20% diets decreased to approximately 7% of the ration, likely reflecting palatability issues and reducing the potential effects of OP feeding at this higher level. Our results demonstrate that orange peel and pellets are "green" and low-cost products that can be used as a pre-harvest intervention as part of an integrated pathogen reduction scheme.