The immediate take home is that all sausages need to use thisalthough we will now have a garlic odor. The key molecule happens toproduce the odor. In fact the effective amounts need to beinvestigated and tested.
Get over it. It is pretty clear that garlic will be actively appliedas a matter of course. In practice, it makes excellent sense forground meats to already incorporate raw garlic as they aremanufactured. Had it been done in the past, we would actually demandit and take it all for granted.
Garlic has found its way into our diets rather well over the pasthalf century. Going over the top into a Mediterranean inspiredcuisine is no longer novel at all. I suspect with this work therational will simply become compelling.
Once the processors understand just how much garlic is their friend,expect machinery to be run first with garlic enriched material beforeother unflavored runs. Unflavored products can stand a patina ofgarlic easy enough.
The compelling case will be the end of massive recalls.
Garlic Proven 100Times More Effective Than Antibiotics, Working In A Fraction of TheTime
January 29, 2013
April McCarthy,
http://www.wakingtimes.com/2013/01/29/garlic-proven-100-times-more-effective-than-antibiotics-working-in-a-fraction-of-the-time/
A significant findingfrom Washington State University shows that garlic is 100 timesmore effective than two popular antibiotics at fighting diseasecausing bacteria commonly responsible for foodborne illness.
Their work waspublished recently in the Journal of Antimicrobial Chemotherapy afollow-up to the author’s previous research in Applied andEnvironmental Microbiology which conclusively demonstrated thatgarlic concentrate was effective in inhibiting the growth of C.jejuni bacteria.
Garlic is probablynature’s most potent food. It is one of the reasons people who eatthe Mediterranean diet live such long healthy lives. Garlic is also apowerful performer in the research lab.
“This work is veryexciting to me because it shows that this compound has the potentialto reduce disease-causing bacteria in the environment and in our foodsupply,” said Xiaonan Lu, a postdoctoral researcher and lead authorof the paper.
One of the mostinteresting of the recent findings is that garlic increases theoverall antioxidant levels of the body. Scientifically known asAllium sativa, garlic has been famous throughout history for itsability to fight off viruses and bacteria. Louis Pasteur noted in1858 that bacteria died when they were doused with garlic. From theMiddle Ages on, garlic has been used to treat wounds, being ground orsliced and applied directly to wounds to inhibit the spread ofinfection. The Russians refer to garlic as Russian penicillin.
“This is the firststep in developing or thinking about new intervention strategies,”saif Michael Konkel, a co-author who has been researchingCampylobacter jejuni for 25 years.
“Campylobacter issimply the most common bacterial cause of food-borne illness in theUnited States and probably the world,” Konkel said. Some 2.4million Americans are affected every year, according to the U.S.Centers for Disease Control and Prevention, with symptoms includingdiarrhea, cramping, abdominal pain and fever.
The bacteria also areresponsible for triggering nearly one-third of the cases of a rareparalyzing disorder known as Guillain-Barre syndrome.
Diallyl disulfide isan organosulfur compound derived from garlic and a few other genusAllium plants. It is produced during the decomposition of allicin,which is released upon crushing garlic
Lu and his colleagueslooked at the ability of diallyl sulfide to kill the bacterium whenit is protected by a slimy biofilm that makes it 1,000 times moreresistant to antibiotics than the free floating bacterial cell. Theyfound the compound can easily penetrate the protective biofilm andkill bacterial cells by combining with a sulfur-containing enzyme,subsequently changing the enzyme’s function and effectivelyshutting down cell metabolism.
The researchers foundthe diallyl sulfide was as effective as 100 times as much of theantibiotics erythromycin and ciprofloxacin and often would work in afraction of the time.
Two previous workspublished last year by Lu and WSU colleagues in Applied andEnvironmental Microbiology and Analytical Chemistry found diallylsulfide and other organosulfur compounds effectively kill importantfood-borne pathogens, such as Listeria monocytogenes and Escherichiacoli O157:H7.
“Diallyl sulfide maybe useful in reducing the levels of the Campylobacterin theenvironment and to clean industrial food processing equipment,as the bacterium is found in a biofilm in both settings,” Konkelsaid.
“Diallyl sulfidecould make many foods safer to eat,” said Barbara Rasco, aco-author on all three recent papers and Lu’s advisor for hisdoctorate in food science. “It can be used to clean foodpreparation surfaces and as a preservative in packaged foods likepotato and pasta salads, coleslaw and deli meats.”
“This would not onlyextend shelf life but it would also reduce the growth of potentiallybad bacteria,” she said.
The natural substancecould also be derived without artificially introducing harmfulchemicals to disruptive its disease-reducing abilities.
Ironically, manyresearchers think that antibiotics may be just one of several factorsthat contribute to intestinal blockage in young children.
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