What ingredients do you add to your meat to help to reduce (bad) bacteria?
Meats that have been properly stored (refrigerated for short-term storage of up to several days, frozen or canned for long-term storage) and cooked to safe internal temperatures should be free of harmful levels of bacteria, bacterial toxins, and parasites. From the USDA FS&amp;IS "Is It Done Yet?" brochure:


Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.


The USDA site has a wealth of information on food safety, including proper storage and special considerations for at-risk populations (e.g., diabetes, cancer, HIIV/AIDS, organ transplant recipients).

Other concerns are probably best addressed with a health-care professional.