It was based upon the research of scientists who discovered the main ingredient in garlic, which is dialil sulphides (diallyl sulphide) efficacious to 100 times more powerful than the two well-known antibiotics (erythromycin and ciprofloxacin) to combat the main causes of food poisoning. In addition to powerful, diallyl disulfide also required less time to combat food poisoning, as reported by Dailymail.
The findings, published in the Journal of Antimicrobial Chemotherapy can be a new method for treating food poisoning from raw or processed meat and food wrappers that can reduce the number of victims of food poisoning caused by Campylobacter bacteria.
Dr. Michael Konkel from Washington State University said, "This research is particularly interesting because it suggests that this compound (diallyl disulfide) has the potential to reduce disease-causing bacteria in the environment and our food. Campylobacter is a bacterium that caused the most common food-borne illness in the United States and perhaps the world. "
If Campylobacter bacteria enter the body and cause symptoms of infection develop, such as diarrhea, cramps, abdominal pain, and fever. They have also sparked nearly a third of cases of a rare paralytic disorder called Guillain-Barre syndrome.
Most Campylobacter infections originating from poultry are eaten raw, partially cooked, or food that has been contaminated by surface and cross-utensils or dirty food.
According to the Food Standards Agency, Campylobacter is the most common cause of food poisoning in the UK and causes 88 deaths in England and Wales in 2009.