If your recipe has garlic as an ingredient, can you trust it as bacterial growth retarder?

Garlic kills viruses and bacteria.

Garlic is very useful because it is rich in sulfur compounds and anti-oxidants and metal selenium compounds, and this is what makes it a stimulus to the immune system.

Garlic resist bacterial food poisoning.

Garlic is a natural antibiotic and is effective in eliminating bacteria.

Garlic deadly bacteria, garlic kills more than 26 kinds of bacteria.

Onions and garlic Longman of the stars of the ten nutrition mentioned the Koran and the ten-star feeding classified by international organizations garlic and onions as well, so that garlic contains a substance similar to ACE inhibitor, a substance that scientists used in the treatment of blood arterial pressure and cholesterol and protect the heart, and said some scientific studies that eating one lobe or two lobes of garlic, the amount cited by the Koran, can reduce high blood pressure by 8% during the month to three months, studies also show that garlic and onions are based preventing constitute material nitrosamines, a carcinogen is accused of making a lot of body cancers, such as colon, liver and breast cancer

  Researchers from the Washington State University discovered that garlic is 100 times more effective than two commonly used antibiotics when it comes to treating poisoning caused by the most common source of bacterium: campylobacter.

The study discovered the garlic compound ‘diallyl sulfide’ was able to penetrate through the bacterium’s slimy biofilm layer and kill the cell by shutting down its growth and metabolism.

Garlic is a ingriedient in the food which has many  therapeutic value but it will not retard the bacterial growth in the food . The bacterial growth in the food can be prevented by following the preservation method.

Along with this before the putting the garlic in the food , proper risk assessment of the recipe should need to be performed.

Garlic is an anti-biotic agent. it prevents bacterial food poisoning. sufficient quantity is good to be used.

Garlic as an anti-bacterial agent, is effective against many gram positive and gram negative bacteria like E-Coli, and Helicobacter pyroli. The active component in garlic is the sulfur compound called allicin.  Allicin is quite powerful as an antibiotic and a potent agent that helps the body to inhibit the ability of germs to grow and reproduce.

Garlic is known to stimulate T-lymphocyte and macrophages action, promote interleukin-1 levels, and support natural killer cells. Strong activity of these key cells promotes healthy immune system function, and strengthens the body's defenses.