Tests have been conducted prove, diallyl sulfide compounds found in garlic can protect food from insects harmful substances are delivered. The findings have been published in the Journal of Antimicrobial Chemotherapy is opening new avenues for meat processing technology because garlic can reduce the risk of Campylobacter poisoning.
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"This research is exciting because it shows that compounds found in garlic can reduce disease-causing bacteria in the environment and food. Campylobacter is a major cause of bacterial food-borne illness in the United States and the world,"said Dr. Michael Konkel from Washington State University.
Campylobacter also cause diarrhea, cramping, abdominal pain, and fever. This bacterium is also claimed as the trigger is almost a third of a rare disorder or paralysis called Guillain-Barre syndrome.
Most of the Campylobacter infections occur due consumption of poultry meat is raw, undercooked or contaminated food through dirty tableware.
This is the main case of food poisoning in the UK according to Food Standards Agency and has incurred a total of 88 deaths in England and Wales in 2009.
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