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Nisin (E234) — What You Need to Know

Safe(9/10)Natural

The score is an eNumbers.org editorial summary, not an official agency rating or medical advice. Start with the regulatory status and primary sources below.

What Is Nisin?

Nisin is a natural antimicrobial peptide (lantibiotic) produced by the bacterium Lactococcus lactis during fermentation. Discovered in 1928 and used in food preservation since the 1950s, it is one of the safest and most well-studied preservatives. It is highly effective against Gram-positive bacteria, including dangerous pathogens such as Listeria monocytogenes and Clostridium botulinum.

What Is It Used For?

Used to prevent the growth of harmful Gram-positive bacteria in processed cheese, canned foods, and dairy products. Extends shelf life and enhances food safety, particularly in heat-treated products where post-processing contamination is a concern.

Function: Preservative, natural antimicrobial peptide
2 mg
Dataset exposure estimate
70 mg
ADI-derived reference (70 kg)
2.9%
of ADI (typical diet)

Exposure figures are population-level references, not personal limits. Actual intake varies by diet, product and jurisdiction.

Regulatory & Editorial Context

📊
Acceptable Daily Intake (ADI)
1 mg/kg bw/day
🏛️
Regulatory Status
🇺🇸 USA (FDA): GRAS (approved for pasteurized processed cheese since 1988)
🇪🇺 EU (EFSA): Authorized — re-evaluated and confirmed safe in 2017
⚠️ Key Concerns

Natural antimicrobial peptide (lantibiotic) with a long history of safe use. Discovered in 1928, used in food since the 1950s. Effective against Gram-positive bacteria including Listeria monocytogenes and Clostridium botulinum. Rapidly digested in the GI tract like other dietary proteins. EFSA re-evaluated in 2017 and confirmed safety. WHO/JECFA has established ADI. One of the safest preservatives available.

Editorial context score

eNumbers.org currently assigns Nisin an editorial context label of Safe with a score of 9/10. This is 3.3 points above the database average for preservatives (5.7/10). Dataset reference year: 2017. The dataset's population estimate equals about 2.9% of the listed ADI.

This score is not issued by EFSA, FDA, WHO or another regulator.

Commonly Found In

Processed cheeseCanned foodsDairy dessertsClotted creamMeat products
Example brands:
KraftDairyleaLaughing Cow

Always check the label for E234 or 'Nisin'

▶Chemical Information
Formula: C143H230N42O37S7
Molecular Weight: 3354.07 g/mol
CAS Number: 1414-45-5
INS Number: 234
Also known as: E234, INS 234, Nisin A, Nisaplin

Frequently Asked Questions about Nisin

Current dataset status: FDA — GRAS (approved for pasteurized processed cheese since 1988); EFSA/EU — Authorized — re-evaluated and confirmed safe in 2017. Reported concerns: Natural antimicrobial peptide (lantibiotic) with a long history of safe use. Discovered in 1928, used in food since the 1950s. Effective against Gram-positive bacteria including Listeria monocytogenes and Clostridium botulinum. Rapidly digested in the GI tract like other dietary proteins. EFSA re-evaluated in 2017 and confirmed safety. WHO/JECFA has established ADI. One of the safest preservatives available. Regulatory status and individual risk are not the same; check the primary sources and permitted conditions of use.

Quick Facts

E-Number
E234
INS Number
234
Category
Preservatives
Origin
Natural
FDA Status
GRAS (approved for pasteurized processed cheese since 1988)
EFSA Status
Authorized — re-evaluated and confirmed safe in 2017
ADI
1 mg/kg bw/day
Dataset Review
2017
Ingredient-level Dietary Notes
Vegan: ✅ YesHalal: ✅ YesKosher: ✅ YesGluten-Free: ✅ Yes

Carriers, processing aids and product certification can change suitability. Verify the final label and certifier.

Quick Links

Disclaimer: This information is for educational purposes only and is not medical advice. Always consult a healthcare professional for health-related decisions.

Related Additives

Other preservatives in the same family

Natamycin (E235)Sorbic Acid (E200)Sodium Benzoate (E211)