According to new research carried out by some stinky scientists, adding garlic to the likes of chicken pate and other fancy foods could reduce your chances of getting food poisoning.
The French American scientists who carried out the test have claimed that a compound in garlic is 100 times more effective at killing the bacteria that causes food poisoning compared to two generic brands of antibiotic.
Campylobacter – the bacteria that normally causes food poisoning – is commonly found on both the surface of poultry and inside the flesh too. That’s why you should always wash your hands after touching raw chicken.
According to the Irish Independent, cases of food poisoning have been on the rise as of late, due to the increased demand in ‘pink’ liver pate – which tastes just as bad as it sounds.
Now however, researchers from the Washington State University in the US have found that a specific compound found in garlic that they say can penetrate the Campylobacter bacteria fairly easily.
Diallyl sulphide is apparently 100 times more affective then the branded antibiotics that are usually used to kill off the bacteria.
Barbara Rasco, associate professor of food science, said: “Diallyl sulphide could make many foods safer to eat. It can be used to clean food preparation surfaces and as a preservative in packaged foods like potato and pasta salads, coleslaw and deli meats.”
The researchers did finish off saying that they couldn’t be sure if eating garlic along with something raw would stop you from getting poisoned. So don’t go trying to win yourself a Nobel Prize by testing the theory.
