Garlic prevents a dicky tummy

A key constituent in garlic is one hundred times more powerful than two popular antibiotics in an attempt to fight against the leading cause of food poisoning, revealed a new research. Campylobacter is the most frequent bacterial cause of food-borne illness all over the world.

Symptoms of the infection may include diarrhoea, cramping, abdominal pain and fever. Majority of Campylobacter infections originate from eating raw or undercooked poultry or foods which have been cross-contaminated through dirty surfaces and utensils. Several test found that the constituent, diallyl sulphide, can easily infringe a slippery protective biofilm employed by the bacteria to make it harder to destroy.

Diallyl sulphide is a lot more powerful than antibiotics erythromycin and ciprofloxacin, and also takes a little bit of the time to work. The discovery of this ingredient could open the door to new treatments for raw and processed meats and preparation surfaces of food, which would diminish the threat of Campylobacter food poisoning.

The bacteria also provokes nearly a third of cases of a rare paralyzing disorder known as Guillain-Barre syndrome. Dr Michael Konkel, from Washington State University, stated this is very exciting because it shows this compound has the potential to reduce disease- causing bacteria in the environment and in food supply.

According to the Food Standards Agency, UK, it is the most common cause of food poisoning in the UK, and was responsible for eighty-eight deaths in England and Wales in 2009. The discovery was, published in the Journal of Antimicrobial Chemotherapy.