Garlic compound fights source of food-borne illness

Campylobacter
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PULLMAN, Wash. – Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness. Their work was published recently in the Journal of Antimicrobial Chemotherapy.

 

The discovery opens the door to new treatments for raw and processed meats and food preparation surfaces.

 

“This work is very exciting to me because it shows that this compound has the potential to reduce disease-causing bacteria in the environment and in … Continue reading Garlic compound fights source of food-borne illness