Yes, under particular circumstances CB can form in garlic. Whole cloves stored in olive oil is a CB paradise because it is anaerobic. Allicin does not form until the garlic is damaged or cut or crushed and so in the absence of allicin CB can thrive and yet you can kill the CB by exposing it to allicin. One might think the act of chewing the clove would create allicin but the action of chewing brings saliva into contact with the garlic and saliva greatly reduces the amount of allicin formed by neutralizing the enzyme alliinase, needed to form allicin so much less is formed. Stomach acid also neutralizes alliinase further with the effect of greatly reducing the amount actually formed. Allicin has cured many kinds of cancers in the lab but that doesn't mean much since its half-life in the human bloodstream is less than one minute. I have found a non-invasive way to get allicin into the bloostream easily and keep it there much longer. Preliminary results indicate it is very effective in MRSA cases resolving themselves and seems to have other potential as well. Hope this helps.