David Kradel Herbert
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Poultry W
Pointers 1
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Herbert Siegel Donald Sin;
Competitive Exclusion:
A Potential Tool
for Pathogen Control
Morris G. Mast, Ph.D.
Prof, of Food Science
Food-borne illness has received
much attention in the media during
the past two to three years. Names
of pathogenic bacteria, such as sal
monella, listeria and campylobac-
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ter, previously used only by scien
tists, are becoming household
words. These bacteria are respon
sible for many of the food-borne
illnesses in humans. Numerous
foods can serve as carriers of these
microorganisms, however, foods
of animal origin, such as poultry,
beef, swine and seafood, most fre
quently are involved.
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The potential presence of patho
gens is a major concern to people
involved with the production, pro
cessing and marketing of these
foods.
For years scientists have been
investigating causes of and seek
ing controls for food-borne illness.
Results of some of this research
were reported in September, 1989,
at an international conference on
poultry pathogens (Colonization
Control of Human Enteropatho
gens in Poultry).
Among the approaches dis
cussed was competitive exclusion
(CE). The goal of CE is to prevent
colonization of pathogens within
poultry. This is done by exposing
newly hatched'chicks to non
pathogenic bacteria commonly
found in healthy poultry. After
these bacteria become established
or colonized in the new bird, sub-
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sequent exposure to pathogens will
result in reduced colonization by
the “bad” bacteria.
Does this theory work? To date,
the largest field trials involving CE
have been conducted in the
Netherlands. Scientists used 284
flocks (143 treated with microflo
ra, and 141 untreated) involving 8
million broilers to determine if CE
is effective in curbing salmonella
colonization. The number of
salmonella-positive flocks was
reduced from 24 percent in
untreated flocks to 15 percent in
the CE flocks.
In another field study, 58 flocks
(29 treated and 29 untreated,
involving 200,000 broilers) were
examined for the CE effect tow
ards the pathogen Campylobacter.
The number of campylobacter
positive flocks was reduced from
45 percent to 31 percent. The sci
entists did find, however, that
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cross contamination of animals
and of carcasses beyond the pro
duction phase (i.e., transportation
and processing) resulted in similar
levels of pathogens on the final
carcasses.
Although many questions
remain regarding the CE theory,
the above data indicate that this
approach may be one tool in com
bating pathogen colonization in
poultry. However, it must be real
ized that the control (not even
mentioning total elimination) of
bacterial pathogens is an extreme
ly complex problem.
Is CE the answer to pathogens
such as salmonella in poultry? No.
Is it a partial answer? Perhaps. It is
one approach among the many
needed to find the answers to the
problem of pathogen control. For
example, at this conference it was
suggested that CE, in conjunction
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