Garlic is great! Research: Garlic can cure food poisoning

Garlic, one of the indispensable spices in Oriental cuisine, has always been a health product for strengthening the body's immunity, but its strong taste has deterred many Westerners from eating it. Now, an interesting study in the United States has shown that the compound "diallyl sulphide" contained in garlic can effectively treat food poisoning caused by bacteria, and its effect is 100 times better than existing antibiotics, making it very suitable for raw consumption or disinfection.

American scholars have confirmed that the compound "diallyl sulphide" in garlic can effectively kill "Campylobacter" that causes food poisoning (right picture). (Photo/Taken from the British Daily Mail)

According to a recent report by the Daily Mail, a group of researchers from Washington State University in the United States found that the compound "diallyl sulphide" in garlic can damage and destroy the protective biofilm on the surface of bacteria in a short period of time, especially against "campylobacter jejuni" which causes many people to suffer from food poisoning. The effect is 100 times better than the two existing antibiotics "erythromycin" and "ciprofloxacin". The relevant paper was published in the latest issue of the "Antimicrobial Chemotherapy" journal of Oxford University.

According to statistics, Campylobacter is the main cause of food poisoning in the UK every year, and it caused 88 deaths in 2009. It is mostly transmitted through raw meat and further cross-infection through contaminated eating utensils or droplets. Patients mainly experience diarrhea, cramps, abdominal cramps and fever. Severe cases may even cause the rare paralysis symptom "Guillain-Barré Syndrome" (GBS). Researchers suggest that as summer approaches, food poisoning is becoming more frequent. When handling raw food, you may wish to apply a small amount of garlic paste on the surface for sterilization, which will effectively reduce the high risk of food poisoning.