Oregano oil is an antibacterial extracted from the natural plant oregano. The main components of this volatile oil are Nepeta phenol and thymol. With strong surface activity and fat solubility, it can quickly penetrate the cell membrane of pathogenic microorganisms, drain the cell contents and prevent the mitochondria from absorbing oxygen to achieve the purpose of bacteriostatic, antibacterial and bactericidal. At the same time, it has antioxidant for use, and can enhance animal immune function. The most sensitive pathogens to oregano oil were streptococcus, Staphylococcus, Escherichia coli, Salmonella, Klebsiella and Enterococcus, and had higher antibacterial activity to Aeromonas hydrophila, listeria and Staphylococcus aureus. It is mainly used to prevent and control the dysentery caused by piglets, chicken Escherichia coli and Salmonella.
