Process to treat food products by the use in presence of antibiotics and either antibiotic resistant or antibiotic dependent bacteria strains

Claim 1

IN A PROCESS FOR PREPARING A FINISHED FOOD PRODUCT SELECTED FROM THE GROUP CONSISTING OF MEAT PRODUCTS AND MILK PRODUCTS, THE IMPROVEMENT OF MIXING WITH A FOOD CONSISTING ESSENTIALLY OF A MEMBER SELECTED FROM THE GROUP CONSISTING OF MEAT AND MILK, (1) AN ANTIBIOTIC IN AMOUNTS OF ABOUT 2 TO 10 MICROGRAMS PER GRAM OF SAID FOOD, AND (2) A CULTURE OF A NUTRITIONALLY ACCEPTABLE BACTERIAL STRAIN SELECTED FROM THE GROUP CONSISTING OF STRAINS OF WHICH DEPENDS ON THE PRESENCE OF SAID ANTITABOLISM OF WHICH DEPENDS ON THE PRESENCE OF SAID ANTIBIOTIC; THE CULTURE BEING ADDED IN SUCH AMOUNTS THAT THE BACTERIAL CELL CONCENTRATION IN THE RESULTING MIXTURE CORRESPONDS TO ABOUT 20 TO 50 TIMES 10* CELLS PER KILOGRAM OF SAID FOOD; SAID ANTIBIOTIC BEING COMPLETELY DEGRADABLE IN THE PRESENCE OF SAID BACTERIAL STRAIN DURING THE PREPARATION OF THE FINISHED FOOD PRODUCT; AND FERMENTING THE RESULTING MIXTURE AT LEAST UNTIL SAID ANTIBIOTIC IS COMPLETELY DEGRADED.