Ingredient Information

Function

Natamycin is used in the food industry to prevent fungi or yeast mold from growing on various food products. In some countries, though not in the United States, it is approved for use on meats, however the US has approved it for use in the diary industry. It is commonly used to limit mold growth in cheeses that undergo a long period of ripening. Adding natamycin increases both the yield and the shelf life of cheeses.

This particular anti-fungal agent is preferable to many others because it has no odor, color, or taste and therefore does not adversely affect consumers’ enjoyment of food products. Natamycin is effective in very low doses, so less is needed than chemical anti-fungals to product the same effect. It resists dissolving in water, so it is not easily removed by washing.

Bacteria, is not affected by natamycin, so food products that rely on bacterial fermentation to develop their flavor are not affected by adding this fungicide. Anti-fungal, or fungacide, this product is used in the prevention of molds or fungus formation on foods.

Other Use and Industries

Natamycin is used in the pharmaceutical/medical industry as an anti-fungal drug. It has been used to treat the fungal infection candidiasis (otherwise known as thrush) as well as topical infections of the skin, but is now restricted to use for eye infections and to prevent mold and yeast growth on contact lenses.

Health Effects

Unlike many antibiotics, which cause strong resistant strains of bacteria to form over time, this antifungal works by damaging a key part of all fungus cells. To date, no bacterial, yeast, or fungal resistance has been reported.

The acceptable daily intake of natamycin for humans is between 0 and 0.3 grams per kilogram body weight. As far as the drug has been studied, it does not seem that natamycin can be absorbed through the intestines. In all animal and human subjects tested, there were no traces of the product in the blood, even after consuming relatively high doses. In studies, the lethal dose required to kill 50% of animals ranged from 0.42 grams to 4.70 grams per kilogram body weight. For a grown man, this is the equivalent to eating a full ounce or more of pure natamycin.

In reviewing pertinent studies done on Natamycin, the Joint FAO/WHO committee on food additives found that in the doses used in foods there is no reported risk of toxicity, allergy, infertility, or genetic mutation.

Origins

Natamycin is produced naturally by some bacteria. It is often applied to foods as a spray, liquid dip, or a powder. In the case of cheeses, natamycin is applied directly to the rind of the cheese wile it matures. Sometimes multiple applications are required for cheeses that mature for long periods of time. The amount needed for very effective prevention of food spoilage is about 0.04 grams per gallon of liquid.

This food additive can be found listed on packages in the European Union as food additive E235, or in the US by the name natamycin.