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Garlic compound to be used in preventing food bugs.

For many years, the relation of garlic and its food bug combatting qualities have been known. It is only now that scientists are considering its implementation in the food preparation industry, in particular treatments for raw and processed meats, especially raw chicken. “This is the first step in developing or thinking about new intervention strategies,” said researcher Dr Michael Konkel, from Washington State University in the US, who has been investigating the Campylobacter food poisoning bug for over 20 years.

Symptoms of the infection include diarrhoea, cramping, abdominal pain and fever. It is one of the biggest causes of food poisoning in the world.

The researchers found the compound diallyl sulfide was as effective as 100 times as much of the antibiotics erythromycin and ciprofloxacin and often would work in a fraction of the time.

Konkel cautioned that the recent work is still at the basic stage, well removed from an actual application. While eating garlic is a generally healthy practice, it is unlikely to prevent Campylobacter-related food poisoning.

The compound, diallyl sulphide, is able to pierce a protective bio-film employed by the food bug that makes it hard to destroy.

So there it is, 100 times more more powerful than the antibiotics currently used for this illness.

To read more about this from the Washington State University, click here.

 

 

 

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