been developed include competitive exclusion, addition of a microbial supplement (probiotic) that improves gastrointestinal health, and adding a limiting, non-host digestible nutrient (prebiotic) that provides an existing (or introduced) commensal microbial population a competitive advantage in the gastrointestinal tract. Each of these approaches utilizes the activities of the native microbial ecosystem against pathogens by capitalizing on the natural microbial competition. Generally speaking, competitive enhancement strategies offer a natural 'green' method to reduce pathogens in the gut of food animals. Seafood biopreservation Fishery products are a source of wide variety of valuable nutrients such as proteins, vitamins, minerals, omega-3 fatty acids, taurine, etc. Fishery products, however, are also associated with human intoxication and infection. Approximately 10 to 20% of food-borne illnesses are attributed to fish consumption. Changing consumer demand has driven the appeal of traditional processes applied to seafood (e.g. salting, smoking and canning) lower compared to mild technologies involving lower salt content, lower cooking temperature and vacuum packing (VP)/modified atmosphere packing (MAP). These products, designed as lightly preserved fish products (LPFP), are usually produced from fresh seafood and further processing increases risk of cross contamination. These milder treatments are usually not sufficient to destroy microorganisms, and in some cases psychrotolerant pathogenic and spoilage bacteria can develop during the extended shelf-life of LPFP. Many of these products are also eaten raw, so minimizing the presence and preventing growth of microorganisms is essential for the food quality and safety. The microbial safety and stability of food are based on an application of preservative factors called hurdles. The delicate texture and flavor of seafood are very sensitive to the decontamination technologies such as cooking, and more recent mild technologies such as pulsed light, high pressure, ozone, and ultrasound. Chemical preservatives, which are not processes but ingredients, are out of favor with consumers due to natural preservatives demand. An alternative solution that is gaining more and more attention is biopreservation technology. In fish processing, biopreservation is achieved by adding antimicrobials or by increasing the acidity of the fish muscle. Most bacteria stop multiplying when the pH is less than 4.5. Traditionally, acidity has been increased by fermentation, marination or by directly adding acetic, citric or lactic acid to food products. Other preservatives include nitrites, sulphites, sorbates, benzoates and essential oils. The main reason for less documented studies for application of protective microorganisms, bacteriophages or bacteriocins on seafood products for biopreservation compared to dairy or