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Natamycin is a preservative food additive coded E-235 used to prevent mold and yeast growth in milk and dairy products. Natamycin increases the shelf life of the antibiotic.
The presence of mold in foods is very important for human health. Molds can produce highly toxic substances (mycotoxins) at very low temperatures. Even if molds on food are cleaned, mycotoxins cannot be removed from food. Natamycin is very effective against all molds and yeasts seen in foods. It has no effect on the maturation stages in meat and dairy products as it has no effect against bacteria.
Natamycin in general; It is used as a preservative in the food industry. It is widely used in the production of cheese, sausage and sausage. Natamycin is applied to the products by spraying system or by adding directly into the product.
The daily intake of natamycin is 0.3 mg / kg body weight. Although the intake of large amounts of natamycin does not have a toxic effect, it is harmful to human health.
According to the Turkish Food Codex Communiqué on Food Additives Other than Colorants and Flavors, natamycin; In surface applications of hard, semi-hard and semi-soft cheeses and dried, cured sausages, 1 mg can be found on the surface of 1 dm 2 , but it should be used without a depth of 5 mm.
Find more in the soil Natamycin produced from Streptomyces natalensis bacteria is widely used in milk and dairy products.
