据英国《每日邮报》5月2日报道，美国华盛顿州立大学的科学家发现，大蒜中含有的一种关键成分在抗食物中毒方面，效力比抗生素高100倍。

　　研究称，检验发现大蒜中的烯丙基硫成分可以轻易破坏细菌的黏稠且具保护性的生物膜，这层生物膜可保护细菌不被毁灭。此外，烯丙基硫不仅比红霉素和环丙沙星这两种抗生素的效力更强大，且见效更快。这项发现可能为找出处理生肉、加工肉的方法找到新路，从而降低感染弯曲杆菌导致的食物中毒危险。

　　华盛顿州立大学研究人员迈克尔·康克尔（Michael Konkel）说：“这项研究成果令人激动，因为研究显示，烯丙基硫也许可减少环境以及食物供应中的病菌。弯曲杆菌是美国乃至全世界引发食物传染性疾病的最常见病菌。”其感染症状包括腹泻、痉挛、腹痛和发烧等。

　　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.