American scientists have found surprising fact about garlic – a single agent that can be found among its ingredients is 100 times more effective than popular antibiotics used to fight against the main causes of food poisoning disease and increased body’s temperature. Various tests have shown that this substance – diallyl sulphide – can easily destroy the protective layer, ‘biofilm’, protecting microbial infections from being destructed.
According to the Journal of Antimicrobial Chemotherapy, this compound is not only more effective than famous antibiotics erythromycin and ciprofloxacin, but has also been found to work much faster. Diallyl sulphide has been found to be capable to destroy Campylobacter in just a tiny part of the time needed for chemical antibiotics.
Scientists claim that this discovery may open the door to new ways in dealing with infections and may initiate new intervention strategies helping to reduce their cases. In addition, according to researchers, this study is very encouraging, because it can help us to reduce the toxicity-causing bacteria in our environment and our food.
Campylobacter is one of the most common bacteria in the United States and probably worldwide that causes food poisoning disease. It may come from raw or undercooked poultry or foods that have been cross-contaminated through infected surfaces or utensils used to prepare poultry. The syptoms of this infection are diarrhea, abdominal pain and increased body’s temperature. Campylobacter also causes nearly a third of paralyzing disease called Guillain – Barre`s syndrome cases, when patiens simply find themselves paralized. Most of campylobacters are consumed together with raw or unproperly heat-treated meat. This bacteria is the most common cause of food poisoning in Britain, demonstrates the country’s Food Standards Agency’s data.