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The competitive exclusion concept: development and future
E Nurmi1, L Nuotio, C Schneitz
1National Veterinary Institute, Helsinki, Finland.
International Journal of Food Microbiology
|March 1, 1992
Summary
Competitive exclusion (CE) controls Salmonella in poultry, originating in 1971. This review covers CE
Area of Science:
- Veterinary Microbiology
- Animal Health
- Food Safety
Background:
- The competitive exclusion (CE) concept emerged in 1971 to combat Salmonella infantis outbreaks in poultry.
- A commercial CE treatment product was developed subsequently.
Purpose of the Study:
- Review the historical development and current status of the CE concept.
- Explore theories on the bacteria involved and their protective mechanisms.
- Discuss extending CE to other pathogens and animal species.
Main Methods:
- Literature review of the competitive exclusion concept.
- Analysis of historical data on Salmonella control in poultry.
- Theoretical review of microbial interactions and protective mechanisms.
Main Results:
- The CE concept has a documented history in Salmonella control since 1971.
- Current theories on CE mechanisms and involved bacteria are presented.
- Potential applications of CE for other pathogens and animals are discussed.
Conclusions:
- Competitive exclusion remains a relevant strategy for Salmonella control in poultry.
- Further methodological development is needed for broader CE application.
- CE holds promise for controlling other pathogens in various domestic animals.