Description
The EU has approved it for cheese and meat products, and the Netherlands has also approved natamycin for the preservation of apples and pears. The US FDA approved natamycin as a food preservative, allowing natamycin to be used on cheese. Countries in the Middle East allow natamycin to be used as a preservative in all foods. Latin American countries such as Brazil and Argentina allow natamycin to be used in cheese and meat products. Since 1997, the Ministry of Health of my country has officially approved natamycin as a food preservative, and it has been approved for use in cheese, braised meat products, smoked barbecue meat, fried meat, western-style ham, meat sausage, and fermented meat products. It can be used on the surface of food processing utensils that are prone to mold, cakes, juice purees, and in addition to fermented wine, mayonnaise, and salad dressings. The US FDA approved the addition of 11ppm natamycin to feed to improve feed mildew. In 2000, Wyatt et al studied the application of natamycin in feed. They put 191 strains of Aspergillus that may be contaminated in the feed into a gradient plate containing natamycin, and concluded that the minimum lethal dose (MIC) of various Aspergillus was below 0.4g/L.
