Allyl disulfide is oily, light yellow liquid, tear-jerking and insoluble in water. It is soluble in most common organic solvents and naturally present in raw cabbage, onion, garlic, chives, etc., with a special smell of garlic. It is often said that eating garlic is good for our body. A new study further pointed out that Allyl sulfide contained in garlic can also effectively kill a major bacterium that causes food-borne diseases, the effect was even stronger than two commonly used antibiotic drugs.