“…Interest in allyl isothiocyanate arises from the fact that it is reported to exhibit numerous health-promoting beneficial effects. These include (a) antifungal activities in bread [4] and on corn kernels and corn flour [5] ; (b) antimicrobial effects against multiple foodborne pathogens and spoilage bacteria in laboratory media, water, and on/in food [4] , [6] , [7] , [8] , [9] , [10] , [11] , [12] , [13] , [14] , [15] , [16] , [17] , [18] , [19] , [20] , [21] ; (c) nematicidal effects against Meloidogyne incognita [22] ; (d) inhibition of mycotoxin toxicity [23] ; (e) insecticidal activity against scarab beetle larvae (Coleoptera: Scarabedaes), contaminants of ornamental crops [24] ; (f) trypanocidal activity against Trypanosoma brucei parasites [25] ; and (g) anticancer, cardioprotective, neuroprotective, antidiabetic, and other beneficial properties [26] , [27] , [28] , [29] . It is also relevant to note that SH-containing amino acids and peptides such as cysteine and glutathione that are present in meat and in vivo interfered with the antimicrobial activity allyl isothiocyanate against Escherichia coil O157:H7, presumably by forming inactive adducts [30] , [31] .…”