From Washington State University:
Researchers have found a compound in garlic that is 100 times more effective than some antibiotics against Campylobacter jejuni, a bacterium that is a common cause of foodborne illness. While the research is in its early stages, the potential practical uses for the food industry are promising.
A word of caution, the research is NOT suggesting that eating mass amounts of garlic is a preventative measure for protecting the consumer from food poisoning.
Read more! Original Article Found here "Garlic compound fights source of foodborne illness" By Eric Sorensen, WSU Science Writer, May 1, 2012