Natamycin
Natamycin has been allowed to be added to foods in several countries around the world, such as:
American countries: The United States officially approved natamycin as a food preservative in June 1982, and also classified it as GRAS (generally considered safe) products, allowing it to be used in foods such as cheese. Health Canada issued a document in 2024 approving natamycin for use in certain cheeses. In addition, Latin American countries such as Brazil and Argentina also allow the use of natamycin in cheese and meat products.
European countries: The European Union approved natamycin for use in cheese and meat products. Specifically, in the EU Food Additives Regulation, natamycin is specified as a preservative (E235) and can be used for the surface treatment of hard, semi-hard and semi-soft cheeses as well as dry-cured sausages. In addition, the Netherlands has also approved natamycin for the preservation of apples and pears.
Asian countries: China approved natamycin for use in cheese, pastries, sauces and meat products. Japan has also approved natamycin for cheese and meat production. The Food Safety Standards Authority of India (FSSAI) has announced in 2024 that it intends to amend regulations to set MRLS for natamycin in foods such as chaka curds and dairy desserts.
Other regional countries: Australia, New Zealand approved natamycin for use in some foods, such as Australia, natamycin can be used for surface treatment of some processed meats. South Africa allows the use of natamycin in fruit juices, fish products, wine, yogurt and canned foods.
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