Natamycin

Natamycin, the active ingredient in Nataseen®, also known as pimaricin, is a fungicide of the polyenemacrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and moulds.

Natamycin has been used for decades in the food industry as a hurdle to fungal outgrowth in dairy products, meats, and other foods. It has usually a very low solubility in water; however, it is effective at very low levels.

Potential advantages for the usage of Natamycin might include the replacement of traditional chemical preservatives, a neutral flavor impact, and less dependence on pH for efficacy, as is common with chemical preservatives. It may be applied by spraying a liquid suspension, by dipping the product in an aqueous suspension (known as a “brine”), or by mixing it into the product in a powdered form along with cellulose (a known “anti-caking” agent) on whole, shredded, or soft cheeses.

Approval and regulations

The joint Expert Committee on Food Additives (JECFA) approved Natamycin as a biological food preservative with an acceptable daily intake of 0.3mg/kg body weight. The CODEX Alimentarius commission and other regulatory authorities permit the use of Natamycin as a surface treatment for cheese and cheese analogues, along with cured (including salted) and dried uncooked processed meat and poultry, at a maximum dose of 2mg/dm², with a residue level to a depth of 5mm.

Depending on local regulatory approval, some countries allow Natamycin to be applied to the surface of dry and fermented sausages to prevent mold growth on the casing. Also, Natamycin is approved for various dairy applications in the United States. It is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration. More specifically, Natamycin is commonly used in products such as cottage cheese, sour cream, yogurt and packaged salad mixes. As a food additive, it has E number E235 in Europe.