Michael konkel, a researcher at Washington State University, said: "this is exciting because it shows that allyl sulfur may also reduce pathogens in the environment and in the food supply. Campylobacter is the most common pathogen causing food borne infectious diseases in the United States and the world Symptoms of infection include diarrhea, spasm, abdominal pain and fever.
The study said that the allyl sulfur in garlic can easily destroy the thick and protective biofilm of bacteria, which can protect bacteria from being destroyed. In addition, allyl sulfide is not only more powerful than erythromycin and ciprofloxacin, but also more effective. This discovery may find a new way to deal with raw and processed meat, so as to reduce the risk of food poisoning caused by Campylobacter infection.