Which of the following is not a method for preventing bacterial illnesses in a meat-processing plant?

The correct answer identifies that using antibiotics to treat persons with food poisoning is not a preventive method for bacterial illnesses in a meat-processing plant. Instead, this option focuses on treating an illness after it has already occurred rather than preventing it from happening in the first place.

To effectively prevent bacterial illnesses in a meat-processing environment, measures such as adequately sanitizing equipment, implementing strong hygiene practices, and conducting regular temperature checks of meat products are crucial. These practices help minimize the risk of contamination and ensure that the food remains safe for consumption. Using antibiotics does not address the root cause of contamination or bacterial growth during the processing phase, which makes it an ineffective method for prevention in this context.