Competitive Exclusion: Leaving no space for unwanted bacteria
The concept of competitive exclusion (CE) is described as a strategy that involves the supplementation of a non-pathogenic bacterial (probiotic) to the digestive tract of animals in order to reduce potential colonization of unwanted bacteria (Fuller, 1989; Nurmi et al., 1992). This probiotic can be only one bacterial strain or a mixture of them.
This concept was developed for the control of Salmonella on poultry farms, but since then, it has expanded to a broader spectrum of enterobacteria that are pathogens for chicken as well as potential zoonosis. Studies have shown that pathogens like E. coli, Clostridium and Campylobacter, can be reduced or avoided by the proper implementation of a CE program at farm or hatchery level. Some of the mechanisms in which CE against pathogen bacteria works are:
– Competition for receptor sites
– Synthesis of inhibitory compounds
– Competition of nutrients
– Activation of the immune system