From Kitchen Herb to Feed Additive: EFSA Gives Green Light to Marjoram Oil—With a Caution for Handlers

In a decision that bridges the worlds of culinary tradition and modern animal nutrition, the European Food Safety Authority (EFSA) has officially endorsed marjoram oil—the fragrant essence of Origanum majorana L.—as a safe sensory additive in feed for all animal species, marking a significant step in the regulatory acceptance of plant-based flavorings in livestock production.

Following a formal request from the European Commission, EFSA’s Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) conducted a comprehensive scientific review of marjoram oil’s safety and efficacy. The verdict? When used at the proposed level of 10 mg per kilogram of complete feed, the essential oil poses no safety concerns for target animals, whether they are short-lived species raised for fattening or long-living and reproductive animals such as dairy cows or breeding stock.

The panel also confirmed that consumers and the environment face no identifiable risks from the use of marjoram oil in animal diets—a crucial reassurance in an era of heightened scrutiny over farm-to-fork safety. This conclusion stems from the well-established history of marjoram as a common food flavoring agent; since its function in feed is “essentially the same” as in human cuisine, EFSA deemed no additional proof of efficacy necessary—a rare regulatory shortcut that underscores the herb’s benign profile.

However, the opinion comes with a critical caveat—not for animals or consumers, but for human handlers. FEEDAP flagged marjoram oil as a skin and eye irritant, as well as a dermal and respiratory sensitizer. More significantly, the oil contains estragole, a compound classified as a genotoxic carcinogen. While estragole occurs naturally in many herbs like tarragon and basil, its presence here means that unprotected exposure during manufacturing or handling poses a health risk. EFSA stressed that any route of user exposure should be minimized, urging strict safety protocols for workers dealing with the concentrated essential oil.

This nuanced assessment reflects EFSA’s evolving approach to natural additives: “natural” does not automatically mean “risk-free.” While marjoram oil joins a growing list of botanicals approved for use in animal feed—valued for their palatability-enhancing properties and potential to reduce reliance on synthetic additives—its approval hinges on responsible use and occupational safeguards.

For farmers and feed producers, the green light offers a new tool to improve feed intake, especially in stressful conditions like weaning or transport, without compromising safety. For regulators, it reinforces a science-led framework where even kitchen staples must pass rigorous toxicological scrutiny.

In essence, marjoram oil’s journey from Mediterranean spice rack to EU-approved feed additive exemplifies a broader trend: the convergence of traditional knowledge and modern risk assessment. As the agri-food sector seeks cleaner, more sustainable solutions, EFSA’s latest opinion ensures that innovation is guided not just by nature—but by evidence.