Jennifer Eddins, SM(ASCP), is conducting ongoing research with dōTERRA’s On Guard® essential oil blend against Methicillin-resistant Staphylococcus aureus (MRSA). What is MRSA? MRSA is a strain of staph bacteria that has become resistant to the antibiotics. Most MRSA infections occur in people who have been in hospitals or other health care settings, such as nursing homes and dialysis centers. When acquired in a health care setting, it is known as health care-associated MRSA (HA-MRSA). HA-MRSA infections typically are associated with invasive procedures or devices, such as surgeries, intravenous tubing or artificial joints.
Another type of MRSA infection can occur in the general community setting among typical, healthy people. This form called community-associated MRSA (CA-MRSA), often begins as a painful skin boil. It’s spread by skin-to-skin contact. People at risk generally include groups such as high school wrestlers, child care workers and people who live in crowded conditions.
The research with On Guard® protective blend is so critical because more and more people acquire infections due to bacterial diseases that can be inhibited using essential oils. Jennifer Eddins’ findings on the efficacy of On Guard® are remarkable. MRSA isolated from patient cultures were tested against both Melaleuca and On Guard® in the vast majority of the samples. On Guard® had a larger zone size of inhibition than melaleuca. The zone size is comparable to the zone sizes used for the antibiotic vancomycin. Vancomycin is commonly used to treat non-superficial infections but is a very slow acting killer.
While the study is still ongoing, it does appear that there can be a limit of effectiveness of the oils and increasing the volume will not increase the effect it has on the organism. On Guard® had clear zones around each MRSA isolate, which means that no colonies grew in the inhibition area around the disk. Some of the isolates around the Melaleuca had a few colonies growing in the inhibition area around the disk. This leads to a conclusion that the inhibiting properties of the On Guard® blend are more effective at killing the MRSA bacteria and not just inhibiting it. It also suggests that there is a lesser chance of the organisms to produce a resistance mechanism against On Guard.
For surface cleaning, a 32 ounce spray bottle was filled with tap water and 3 drops of On Guard® and mixed thoroughly. Sterile petri dishes were sprayed with the On Guard solution and allowed to dry. Next a MRSA isolate is swabbed on each dish and allowed to dry. The results have shown that when using a spray solution of On Guard® the organism is not viable after contact with the surface for up to 7 days. Jennifer will be very influential in additional research that will follow for validation of the use of CPTG Certified Pure Therapeutic Grade® essential oils in the medical field.