Scientists have for the first time identified two compounds in the humble garlic that may help kill contaminants in baby formula.
Researchers from the University of British Columbia identified the compounds derived from garlic - diallyl sulfide and ajoene - that significantly reduce the contamination risk of Cronobacter sakazakii in the production of dry infant formula powder.
C sakazakii is a foodborne pathogen that is sometimes present in dry infant formula powder and other fortified foods. C sakazakii infection is rare, but often fatal for infants.
It can poison a baby's bloodstream and lead to life-threatening cases of meningitis.
The discovery could make baby formula safer to consume, easing the minds of new mothers who can't or opt not to breastfeed.
"A trace dose of these two compounds is extremely effective in killing C sakazakii in the food manufacturing process," said Xiaonan Lu, corresponding author of the study.
"They have the potential to eliminate the pathogen before it ever reaches the consumer," Lu said.
According to Lu, the garlic compounds could be used to prevent C sakazakii contamination on food contact surfaces and in every step of food production - from processing, packaging and delivery.
"Pipes used in the manufacturing of milk products are typically cleaned with chemicals like chlorine, but these garlic compounds are a natural alternative," said Lu.
"We believe these compounds are more beneficial in protecting babies against this pathogen," he added.
The study was published in the journal Applied and Environmental Microbiology.
