Natamycin (E235) — What You Need to Know
What Is Natamycin?
Natamycin, also known as pimaricin, is a natural antifungal compound produced by the soil bacterium Streptomyces natalensis through fermentation. It is a polyene macrolide antibiotic used at very low concentrations as a surface treatment to prevent mould growth on cheese and cured meats. It is not absorbed through the intact gastrointestinal tract.
What Is It Used For?
Applied as a surface treatment on cheese rinds and sausage casings to prevent mould and yeast growth. Used at very low concentrations to extend the shelf life of dairy and cured meat products without affecting flavour or appearance.
Safety Assessment
Polyene macrolide antifungal antibiotic used at very low concentrations (surface treatment only). WHO raised concern about potential contribution to antimicrobial resistance, but EFSA concluded in 2009 that use at approved levels does not contribute to resistance. Very low ADI (0.3 mg/kg bw/day) reflects caution. Not absorbed through intact GI tract. Limited to surface treatment of cheese and sausages in EU.
Based on current evidence, Natamycin is rated Generally Safe with a score of 7/10. This is 1.3 points above the average for preservatives (5.7/10). Last reviewed by regulators: 2009. A typical diet provides about 0.5% of the acceptable daily intake.
Commonly Found In
Always check the label for E235 or 'Natamycin'
▶Chemical Information
Frequently Asked Questions about Natamycin
Quick Facts
- E-Number
- E235
- INS Number
- 235
- Category
- Preservatives
- Origin
- Natural
- FDA Status
- GRAS (approved for cheese surface treatment)
- EFSA Status
- Authorized — evaluated in 2009, confirmed safe at approved levels
- ADI
- 0.3 mg/kg bw/day
- Last Review
- 2009
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Related Additives
Other preservatives in the same family