Garlic is a food crop with documented therapeutic and pesticidal effects. It has been long-recognized as a bactericide due to the effects of a variety of sulfur-containing compounds with strong biological activity. These same compounds also inhibit fungal growth. Garlic is used as an insecticide with both repellent and biocidal properties. Garlic crop residues have both nematicidal and herbicidal properties. The Select Committee on GRAS Substances states that there is no evidence that garlic or oil of garlic demonstrates a hazard to the public when used at current levels.