Nisin in seafood
Seafood products (e.g., fresh fish, shrimp, crab, surimi products, and canned seafood) are highly perishable due to their high moisture, protein content, and susceptibility to microbial contamination (e.g., Vibrio parahaemolyticus, Shewanella putrefaciens). Nisin, as a natural antimicrobial peptide, effectively inhibits Gram-positive spoilage/pathogenic bacteria in seafood, extends shelf life, and maintains product quality—with targeted applications.
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Nisin Quality Manufacturer |
In some cases, the addition of nisin allows dairy products to be preserved without the need for extensive heat treatment. Heat treatment can affect... |
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Regulatory Standards and Dosage Limits of Nisin |
Global regulatory agencies have established strict usage standards for Nisin:FAO/WHO: The acceptable daily intake (ADI) is set at 0–3300 IU/k... |
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Natamycin Supplier |
Natamycin, as a food additive, has undergone extensive and in-depth safety assessment and is considered safe and reliable, as described in the foll... |
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Natamycin Manufacturer |
Natamycin, as a food additive, has the advantages of wide antibacterial spectrum, high safety, strong stability, and no adverse effects on food fla... |
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Natamycin Partners, long-term cooperation |
Natamycin, as a natural antifungal compound, requires corresponding measures to be taken during transportation in accordance with its chemical prop... |
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