Bulk supply
Since Nisin was approved for use by the FDA in 1969, it has been applied in the global food industry for over 50 years. During this period, there have been no reports of food safety incidents or health damage caused by the intake of Nisin.
The European Food Safety Authority's retrospective study in 2020 analyzed the Nisin usage data during the period from 1990 to 2020 and found no cases where consumer exposure exceeded the safety threshold.
Comparison of safety with other preservatives
Compared with chemically synthesized preservatives (such as sodium benzoate and potassium sorbate), the natural source and biodegradability of Nisin make its safety more advantageous. For example:
Sodium benzoate may generate potentially toxic benzoic acid under acidic conditions, while Nisin has high stability and harmless metabolism in acidic foods.
Potassium sorbate may cause sensitization in some populations, while the sensitization risk of Nisin is extremely low (the polypeptide structure has no homology with common allergens).
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