It's not surprising to read a report that says garlic compound fights source of food-borne illness better than antibiotics.
Diallyl sulfide, one of the active ingredients in garlic, is said to be 100 times more effective than the antibiotics erythromycin and ciprofloxacin in penetrating the slimy biofilm surrounding chicken meat.
The discovery opens the door to new treatments for raw and processed meats and food preparation surfaces.
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