Why does the garlic bought in the supermarket taste like disinfectant?

Is it because during the epidemic, I was afraid that vegetables would be contaminated by germs, so I sprayed disinfectant to sterilize them? Many times, we can hear the old people at home say in their ears, "There is no harm in eating more raw garlic, it can be disinfected." We have heard this sentence since childhood, and our ears are cocooned. However, the "heavy taste" of garlic is well known. Can this thing really be disinfected If you have an oral ulcer, can you chew some garlic? This sounds a little funny. Don't worry, step by step to see if the sentence "garlic can kill bacteria" is correct. Besides seasoning, what is the function of garlic? Garlic contains many chemical components, mainly including sulfur-containing organic substances and saponins, among which sulfur-containing organic substances are important active substances, mainly including alliin and alliinase. Originally, only allicin and alliinase were left in garlic, but if garlic is mashed and contacted with each other, a magical substance-allicin can be formed in the air. Allicin can inhibit the reproduction of Shigella dysenteriae and Typhoid Bacillus, and has a certain inhibitory or killing effect on staphylococcus, pneumococcus, streptococcus, mycobacterium tuberculosis, Vibrio cholerae and other pathogenic bacteria. The bacteriostatic effect of garlic makes it a green and natural biological preservative, which is widely used in food preservation and is known as "antibiotic growing in the ground". In addition, garlic also contains vitamin C and some trace elements, which have certain anti-aging and protective effects on liver function. To sum up, the food recommendation recorded in ancient books or modern medicine says that garlic has the function of sterilization and disinfection, which should be said to be correct.