Natamycin
Also known as: E235, Pimaracin
Natamycin is FDA-permitted under 21 CFR 172.155 for cheese at up to 20 mg/kg surface treatment; EFSA authorizes it for surface use only with strict limits. JECFA ADI is 0.3 mg/kg bw/day.
What it is
Polyene macrolide antifungal produced by fermentation of Streptomyces natalensis; binds ergosterol in fungal membranes.
Surface antifungal preservative on cheese rinds and dry-cured meats; prevents mold and yeast growth.
Why it's flagged
- theoretical antifungal resistance concerns from food use
- occasional reports of allergic reactions in workers handling raw natamycin
What regulators actually say
"Natamycin (pimaricin) may be safely used in or on food in accordance with the following conditions... The additive may be applied on cheese, as an antimycotic, in amounts not to exceed 20 milligrams per kilogram (20 parts per million) in the finished product."
"EFSA established an ADI of 0.3 mg/kg bw/day for natamycin (E 235), authorized for surface treatment of certain hard cheeses and dried sausages."
Regulatory status
United States — FDA
Approved food additive under 21 CFR 172.155, ≤20 mg/kg in finished cheese.
European Union — EFSA
Authorized as E235 for surface treatment of certain hard cheeses and dried sausages; ADI 0.3 mg/kg bw/day.
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