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　　據英國《每日郵報》5月2日報道，美國華盛頓州立大學(xué)的科學(xué)家發(fā)現，大蒜中含有的一種關(guān)鍵成分在抗食物中毒方面，效力比抗生素高100倍。

　　研究稱(chēng)，檢驗發(fā)現大蒜中的烯丙基硫成分可以輕易破壞細菌的黏稠且具保護性的生物膜，這層生物膜可保護細菌不被毀滅。此外，烯丙基硫不僅比紅霉素和環(huán)丙沙星這兩種抗生素的效力更強大，且見(jiàn)效更快。這項發(fā)現可能為找出處理生肉、加工肉的方法找到新路，從而降低感染彎曲桿菌導致的食物中毒危險。

　　華盛頓州立大學(xué)研究人員邁克爾·康克爾（Michael Konkel）說(shuō)：“這項研究成果令人激動(dòng)，因為研究顯示，烯丙基硫也許可減少環(huán)境以及食物供應中的病菌。彎曲桿菌是美國乃至全世界引發(fā)食物傳染性疾病的最常見(jiàn)病菌。”其感染癥狀包括腹瀉、痙攣、腹痛和發(fā)燒等。

　　英文原文：

　　http://www.dailymail.co.uk/health/article-2137934/How-garlic-prevent-dicky-tummy-Ingredient-100-times-powerful-fighting-food-poisoning-antibiotics.html

　　How garlic can prevent a dicky tummy: Ingredient '100 times more powerful at fighting food poisoning than antibiotics'

　　A key ingredient in garlic is 100 times more powerful than two popular antibiotics at fighting a leading cause of food poisoning, scientists have found.

　　Tests discovered that the  compound, diallyl sulphide, can easily breach a slimy protective biofilm employed by the bug to make it harder to destroy.

　　Not only is it a lot more powerful than antibiotics erythromycin and ciprofloxacin, it also takes a fraction of the time to work.

　　The discovery, published in the Journal of Antimicrobial Chemotherapy, could open the door to new treatments for raw and processed meats, and food preparation surfaces, that would reduce the toll of Campylobacter food poisoning.

　　Dr Michael Konkel, from Washington State University, said: 'This work is very exciting because it shows this compound has the potential to reduce disease- causing bacteria in the environment and in our food supply.

　　'Campylobacter is the most common bacterial cause of food-borne illness in the United States and probably the world.'

　　Symptoms of the infection include diarrhoea, cramping, abdominal pain and fever.

　　The bacteria also triggers nearly a third of cases of a rare paralysing disorder called Guillain-Barre syndrome.

　　Campylobacter infection symptoms include diarrhoea, cramping, abdominal pain and fever

　　Most Campylobacter infections stem from eating raw or undercooked poultry or foods that have been cross-contaminated via dirty surfaces and utensils.

　　It is the most common cause of food poisoning in the UK, according to the Food Standards Agency, and was responsible for 88 deaths in England and Wales in 2009.