An improved food product having reduced levels of harmful bacteria. The food product includes an effective dose of an inhibitor for reducing the presence of harmful bacteria in the food. The inhibitor is an effective dose of the extract of labiatae plants. In the preferred embodiment, the food also includes an effective dose of bifidobacteria. For example, the bacteria may be selected from the group consisting of: BifidoBacterium breve; BifidoBacterium longum; BifidoBacterium bifidum; and BifidoBacterium infantis.