Nisin (E234) — What You Need to Know
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.
Safety Assessment
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.
Based on current evidence, Nisin is rated Safe with a score of 9/10. This is 3.3 points above the average for preservatives (5.7/10). Last reviewed by regulators: 2017. A typical diet provides about 2.9% of the acceptable daily intake.
Commonly Found In
Always check the label for E234 or 'Nisin'
▶Chemical Information
Frequently Asked Questions about Nisin
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
- Last Review
- 2017
Related Additives
Other preservatives in the same family