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Garlic Compound Found To Be Super-Effective In Killing Campylobacter Bacteria

May 1, 2012: 10:50 AM EST
In a finding that could lead to new treatments for raw and processed meats and food preparation surfaces, U.S. researchers show that the garlic compound diallyl sulfide is 100 times more effective than two current antibiotics at fighting the most common bacterial cause of intestinal illness globally. Most infections stem from eating raw or undercooked poultry or foods that have been cross-contaminated with Campylobacter jejuni bacteria via surfaces or utensils used to prepare poultry. The bacteria can cause diarrhea, cramping, abdominal pain and fever. It is also responsible for nearly a third of the cases of Guillain-Barré syndrome, a rare paralyzing disorder.
Xiaonan Lu et al., "Antimicrobial effect of diallyl sulphide on Campylobacter jejuni biofilms", Journal of Antimicrobial Chemotherapy, May 01, 2012, © British Society for Antimicrobial Chemotherapy
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