A key ingredient in garlic is 100 times more powerful than two popular antibiotics at fighting a leading cause of food poisoning, scientists have found. Tests discovered that the compound, diallyl sulphide, can easily breach a slimy protective biofilm employed by the bug to make it harder to destroy. Not only is it a lot more powerful than antibiotics erythromycin and ciprofloxacin, it also takes a fraction of the time to work. The discovery, published in the Journal of Antimicrobial Chemotherapy, could open the door to new treatments for raw and processed meats, and food preparation surfaces, that would reduce the toll of Campylobacter food poisoning.
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