At an annual meeting in the American Society for Microbiology in May this year, Dr. Guadalupe V. Nevarez-Moorillon from the University of Chihuahua presented the research of his research group about the effect of wild oregano on bacteria.
The researchers prepared a powder and an oil from wild oregano and studied their effect on the types of bacteria that can typically be found in food; i.e. coli bacteria, salmonella, and staphylococci. In this case, both the oregano powder and the -oil were effective at inhibiting bacterial growth; particularly that of the staphylococci.
Spices are also known for their ability to inhibit bacterial growth, but if you use spices in large amounts, your food will end up tasting only of spices. The researchers are interested in finding an alternative to the present preservatives. This involves having to remove the distinctive scent and smell of the spice without removing its bacteriostatic effect.
By using various solvents that separate the oil, the researchers have succeeded in producing a water-soluble fraction of the oregano oil with the desired qualities. The only thing they now need to do is to identify which substances in this fluid that have the antibacterial properties.
Once the researchers succeed, they will try to add this substance to salads and dressings in order to find out if it increases their shelf-life. If this outcome is positive as well, they will consider the cost-benefit of growing oregano for commercial use.
