Garlic was found to be 100 times more effective than antibiotics in the case of diseases causing bacteria, commonly food- borne infections, according to the research conducted at the Washington State University.
The findings of these researchers were published in the Journal of Antimicrobial Chemotherapy, which followed the author’s previous work on Applied and Environmental Microbiology.
Garlic is one the most versatile and beneficial foods we can use. Due to this, people who consume Mediterranean diet are extremely healthy.
Xiaonan Lu, a postdoctoral researcher and lead- author of the paper states, “This work is very thrilling to me because it shows that this compound has the potential to reduce disease-causing bacteria in the environment and in our food supply.”
Moreover, garlic has been used for thousands of years in order to eliminate bacteria and viruses. In 1858, Louis Pasteur discovered that garlic kills bacteria. Since the middle ages, this vegetable has been used to inhibit the spread of infections due to bacteria or virus.
Findings demonstrated that diallyl sulfide is 100 times more effective than some of the best antibiotics, like erythromycin and ciprofloxacin. Moreover, it generally acts extremely quickly.
Barbara Rasco, one of the co-authors of all the three papers and Lu’s advisor for his doctorate in food science, stated that garlic contains Diallyl sulfide which makes the food safer to consume.
She claims “Garlic can also be used to clean food preparation surfaces. It can also be used as preservatives in food packaging like potato and pasta salads, coleslaw and deli meats.”
At the same time, these useful habits will prevent bacteria growth.