Campylobacter and Salmonella, typically acquired through consumption of contaminated poultry, are among the most common causes of food poisoning in Canada. With hundreds of thousands affected every year, major outbreaks involving these pathogens harm consumer confidence and cost the industry hundreds of millions of dollars. To date the risk of infection by these organisms has been mitigated, at least in part, through the use of so called antibiotic growth promoters (AGPs). However, with public pressure to eliminate their use, alternatives to AGPs are urgently needed. Recent studies are beginning to establish the efficacy of probiotic formulations and are beginning to be widely adopted across the poultry industry. However it is not clear which probiotics are the most effective at reducing pathogen burden or the mechanism by which they operate. Here we propose a systematic investigation examining the role of probiotics in reducing pathogen burden and minimizing risk to food safety.