Garlic is 100 times more effective than antibiotics

A compound in garlic works to prevent food poisoning 100 times more than common antibiotics, according to research by scientists at the University of Washington (USA).

Scientists at the University of Washington found that diallyl sulphide compounds in garlic can easily destroy the protective membrane of pathogenic bacteria in the body. Even, this chemical is 100 times more effective at killing bacteria than the two common antibiotics erythromycin and ciprofloxacin.

Garlic is very effective against bacteria

Dr. Michael Konkel, head of the study, said: 'Our research results are very interesting. It shows that diallyl sulphide in garlic has the potential to reduce the risk of bacterial contamination in our environment and our food supply. "

According to the Daily Mail, the finding could open up new ways to treat raw and processed meat, to reduce the risk of Campylobacter infection . This bacterium is the main cause of food poisoning in the United States and other countries around the world.

Symptoms of food poisoning caused by Campylobacter include diarrhea, abdominal pain, spasms and fever. This bacterium is also the cause of almost one-third of the cases of Guillain-Barre neurologic paralysis syndrome.

Most patients are infected with Campylobacter bacteria by eating raw or undercooked poultry or food and utensils in dirty places.

Reference: Daily Mail