A key ingredient in garlic is 100
times more powerful than two popular antibiotics at fighting a leading
cause of food poisoning, scientists have found.
Tests
discovered that the compound, diallyl sulphide, can easily breach a
slimy protective biofilm employed by the bug to make it harder to
destroy. Not only is it a
lot more powerful than antibiotics erythromycin and ciprofloxacin, it
also takes a fraction of the time to work.
The
discovery, published in the Journal of Antimicrobial Chemotherapy,
could open the door to new treatments for raw and processed meats, and
food preparation surfaces, that would reduce the toll of Campylobacter
food poisoning.
Dr Michael
Konkel, from Washington State University, said: 'This work is very
exciting because it shows this compound has the potential to reduce
disease- causing bacteria in the environment and in our food supply.
Source - Daily Mail
