There has been a compound found in garlic that is 100 times more powerful than two types of antibiotics that are commonly used. This compound is called diallyl sulphide that can penetrate a "biofilm" that protects bacteria and makes it resistant to antibiotics. It was also found that this compound could also completely the entire colony in a short amount of time. The bacteria that is combats is the most common type that is found in food-borne illness and can cause Guillain-Barré syndrome. This compound can be used to combat the bacteria, but it should not be used to completely eliminate it.
http://medicaldaily.com/news/20120501/9734/garlic-antibiotics-food-poisoning-diallyl-sulphide-campylobacter-bacterium.htm
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