E235 – Natamycin (Pimaricin)
Danger Level: 1 (Low Risk) – Natamycin (E235) is a natural antifungal preservative used to inhibit the growth of mold and yeast in various food products. It is generally recognized as safe for consumption within established regulatory limits.
Description
E235, known as natamycin or pimaricin, is a natural antifungal agent produced by the bacterium Streptomyces natalensis. It is a polyene macrolide antibiotic that appears as a white to yellowish crystalline powder. Natamycin is effective against a broad spectrum of yeasts and molds but does not inhibit bacterial growth, making it suitable for products that rely on bacterial fermentation.
Purpose in Products
Natamycin is utilized in various food applications, including:
- Dairy Products: Applied to the surface of cheeses and fermented dairy products to prevent mold growth, thereby extending shelf life.
- Meat Products: Used on cured meats, sausages, and other processed meat products to inhibit fungal growth.
- Baked Goods: Incorporated into certain baked goods to prevent spoilage caused by molds and yeasts.
- Beverages: Employed in fruit juices, wines, and other beverages to prevent yeast spoilage.
Its primary function is to act as a preservative, extending the shelf life of various food products by preventing fungal growth.
Health Considerations
Natamycin is generally regarded as safe when used in accordance with good manufacturing practices:
- Acceptable Daily Intake (ADI): The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an ADI of 0.3 mg/kg body weight per day for natamycin.
- Potential Side Effects: Natamycin is considered safe for most individuals. However, in very rare cases, allergic reactions such as skin irritation have been observed.
Conclusion: E235 is considered safe for consumption within established regulatory limits, with minimal risk of adverse effects.
Impact on Children
Natamycin is considered safe for children when consumed within the acceptable daily intake levels. Monitoring the intake of preserved foods is advisable to ensure balanced nutrition and to minimize potential health risks.
Impact on Taste
At typical usage levels, natamycin does not impart any noticeable taste to food products, thus preserving the original flavor profile.
Compatibility with Other Additives
Natamycin is often used in combination with other preservatives to enhance antimicrobial efficacy. Its effectiveness can be influenced by factors such as pH, temperature, and the presence of other substances in the food.
Natural Occurrence
Natamycin is naturally produced by the bacterium Streptomyces natalensis, commonly found in soil. For industrial use, it is produced through controlled fermentation processes.
Alternatives and Substitutes
Alternative preservatives to natamycin include:
- Nisin (E234): A natural antimicrobial peptide effective against a broad spectrum of Gram-positive bacteria, used in various food products.
- Sorbic Acid (E200): A preservative effective against molds, yeasts, and many bacteria, used in a variety of food products.
- Benzoic Acid (E210): Commonly used as a preservative in acidic foods and beverages to inhibit microbial growth.
Regulation
The regulatory status of E235 varies by region:
- European Union: Approved for use as a food additive in specific applications, such as surface treatment of certain cheeses and sausages, with maximum permissible levels.
- United States: Recognized as safe (GRAS) by the Food and Drug Administration (FDA) when used in accordance with good manufacturing practices.
Manufacturers should consult local regulations to ensure compliance with specific usage guidelines.
Conclusion
E235 (Natamycin) is a natural antifungal preservative effective against a broad spectrum of molds and yeasts, extending the shelf life of various food products. It is considered safe for consumption within established regulatory limits, with minimal impact on taste. Its use is approved in many regions, including the European Union and the United States, for specific food categories.