Cooked garlic still kills bacteria

From Orlando, Fla., at the American Society for Microbiology meeting

Researchers have long known that chemicals isolated from raw garlic can kill a wide variety of bacteria, but the cooked herb hadn’t been tested. A new study suggests that cooked garlic can still kill bacteria, though less efficiently than does a raw bulb.

Microbiologist Chitra Wendakoon of New Mexico State University in Las Cruces worked with several common types of foodborne bacteria, such as strains of salmonella, listeria, and shigella.