The immediate take home is that all sausages need to use this
although we will now have a garlic odor. The key molecule happens to
produce the odor. In fact the effective amounts need to be
investigated and tested.
Get over it. It is pretty clear that garlic will be actively applied
as a matter of course. In practice, it makes excellent sense for
ground meats to already incorporate raw garlic as they are
manufactured. Had it been done in the past, we would actually demand
it and take it all for granted.
Garlic has found its way into our diets rather well over the past
half century. Going over the top into a Mediterranean inspired
cuisine is no longer novel at all. I suspect with this work the
rational 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 before
other unflavored runs. Unflavored products can stand a patina of
garlic easy enough.
The compelling case will be the end of massive recalls.
Garlic Proven 100
Times More Effective Than Antibiotics, Working In A Fraction of The
Time
January 29, 2013
April McCarthy,
A significant finding
from Washington State University shows that garlic is 100 times
more effective than two popular antibiotics at fighting disease
causing bacteria commonly responsible for foodborne illness.
Their work was
published recently in the Journal of Antimicrobial Chemotherapy a
follow-up to the author’s previous research in Applied and
Environmental Microbiology which conclusively demonstrated that
garlic concentrate was effective in inhibiting the growth of C.
jejuni bacteria.
Garlic is probably
nature’s most potent food. It is one of the reasons people who eat
the Mediterranean diet live such long healthy lives. Garlic is also a
powerful performer in the research lab.
“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 our food
supply,” said Xiaonan Lu, a postdoctoral researcher and lead author
of the paper.
One of the most
interesting of the recent findings is that garlic increases the
overall antioxidant levels of the body. Scientifically known as
Allium sativa, garlic has been famous throughout history for its
ability to fight off viruses and bacteria. Louis Pasteur noted in
1858 that bacteria died when they were doused with garlic. From the
Middle Ages on, garlic has been used to treat wounds, being ground or
sliced and applied directly to wounds to inhibit the spread of
infection. The Russians refer to garlic as Russian penicillin.
“This is the first
step in developing or thinking about new intervention strategies,”
saif Michael Konkel, a co-author who has been researching
Campylobacter jejuni for 25 years.
“Campylobacter is
simply the most common bacterial cause of food-borne illness in the
United States and probably the world,” Konkel said. Some 2.4
million Americans are affected every year, according to the U.S.
Centers for Disease Control and Prevention, with symptoms including
diarrhea, cramping, abdominal pain and fever.
The bacteria also are
responsible for triggering nearly one-third of the cases of a rare
paralyzing disorder known as Guillain-Barre syndrome.
Diallyl disulfide is
an organosulfur compound derived from garlic and a few other genus
Allium plants. It is produced during the decomposition of allicin,
which is released upon crushing garlic
Lu and his colleagues
looked at the ability of diallyl sulfide to kill the bacterium when
it is protected by a slimy biofilm that makes it 1,000 times more
resistant to antibiotics than the free floating bacterial cell. They
found the compound can easily penetrate the protective biofilm and
kill bacterial cells by combining with a sulfur-containing enzyme,
subsequently changing the enzyme’s function and effectively
shutting down cell metabolism.
The researchers found
the diallyl sulfide was as effective as 100 times as much of the
antibiotics erythromycin and ciprofloxacin and often would work in a
fraction of the time.
Two previous works
published last year by Lu and WSU colleagues in Applied and
Environmental Microbiology and Analytical Chemistry found diallyl
sulfide and other organosulfur compounds effectively kill important
food-borne pathogens, such as Listeria monocytogenes and Escherichia
coli O157:H7.
“Diallyl sulfide may
be useful in reducing the levels of the Campylobacterin the
environment and to clean industrial food processing equipment,
as the bacterium is found in a biofilm in both settings,” Konkel
said.
“Diallyl sulfide
could make many foods safer to eat,” said Barbara Rasco, a
co-author on all three recent papers and Lu’s advisor for his
doctorate in food science. “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.”
“This would not only
extend shelf life but it would also reduce the growth of potentially
bad bacteria,” she said.
The natural substance
could also be derived without artificially introducing harmful
chemicals to disruptive its disease-reducing abilities.
Ironically, many
researchers think that antibiotics may be just one of several factors
that contribute to intestinal blockage in young children.
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