Researchers at Washington State University have found that an ingredient in garlic is 100 times more effective than two popular antibiotics at fighting one of the most common causes of food poisoning.
The researchers say their work, which has been published in the Journal of Antimicrobial Chemotherapy, opens the door to new treatments for raw and processed meats and food preparation surfaces.
Dr Xiaonan Lu and his colleagues looked at the ability of a garlic-derived compound, diallyl sulfide, to kill bacterium when it is protected by a slimy biofilm that makes it 1,000 times more resistant to antibiotics than the free floating bacterial cell.
Read more at this link: Garlic ingredient fights food poisoning
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