Technical Abstract: The gut ecosystem of pigs is a natural habitat for pathogenic bacteria such as Salmonella, Campylobacter and Yersinia enterocolitica. Shedding of these pathogens in the feces during production contaminates the farm environment which thus serves as a reservoir during transport, lariage and at slaughter. For instance, as many as 3.9 million human infections caused by Salmonella, non-O157 shiga toxin producing E. coli and Campylobacter are estimated to occur annually in the United States at a cost of more than $4.5 billion. Considerable interest exists, therefore, in the development of strategies that can reduce concentrations of these bacteria in the animal gut before processing, especially since quantitative risk assessments indicate that preharvest interventions may significantly reduce human exposures to the pathogens. Concern over the emergence of resistant bacterial populations that reside in the gut ecosystem has also put pressure on today's livestock producers to find alternatives to subtherapeutic administration of antibiotics. Thus, alternative technologies are sought to alleviate the industry's need for antibiotics, particularly in the very young animal. This review addresses several on-farm strategies that, while not yet commercially available, are being investigated as potential interventions to mitigate the ability of foodborne pathogens to colonize the gut of swine and other food producing animals.