Oregano Oil Extends Life Of Produce and Meats

Posted on January 24, 2012 by Gary Greenfield

 

In a study completed by the Laboratory of Food Chemistry and Food Microbiology, Dept. of Chemistry, University of Ioannina, Greece, it was determined that the application of anti-microbial agents, oregano oil and rosemary oil to packaged ‘ready-to-eat poultry’ resulted in an extended shelf life of five days when compared with other control samples not treated with these essential oils.  Additionally, the application of the essential oils produced a more sensorially acceptable product.

In another study undertaken by the U.S. Dept. of Agriculture, it was determined that in the presence of oregano oil, Salmonella in raw ground beef was more susceptible to the lethal effect of heat and that oil of oregano also inhibited the growth of Salmonella that did survive heat treatments.

Oil of Oregano has a long history of being used as a  preservative for produce and meats.  Considering the powerfully inhibiting anti-microbial qualities of oregano oil, it’s surprising that it isn’t used more in restaurants and kitchens.  Keeping a spray bottle handy with a solution of oregano oil and water would be a great addition to any kitchen.

Research studies found on Pubmed.