|
E Number
|
E235 |
|
Name
|
Natamycin |
|
Class
|
Preservatives |
|
Groups
|
|
|
Additional details
|
Preservative, antibiotic |
|
Origin
|
Natural |
|
Common sources
|
Streptomyces natalensis bacteria |
|
Common applications
|
Cheese, creams, yogurts, sausages, charcuterie, salads. |
|
Observations
|
No adverse effects were observed. The use of antibiotics in foods is completely forbidden. |
|
Evaluation
|
Innocuous |
Search for Natamycin in scientific databases
Conditions of use in food categories
|
Category Number
|
Category Name
|
Maximum Level (mg/l or mg/kg as appropriate)
|
Details
|
Restrictions/exceptions
|
|
01.7.2
| Ripened cheese | 1 | mg/dm2 surface, not present at a depth of 5 mm | only surface treatment of hard, semi-hard and semi-soft cheese |
|
01.7.6
| Cheese products (excluding products falling in category 16) | 1 mg/dm2 surface (not present at a depth of 5 mm) | | only surface treatment of hard, semi-hard and semi-soft products |
|
08.2.1
| Non-heat-treated processed meat | 1 | mg/dm2 surface, not present at a depth of 5 mm | only surface treatment of dried cured sausages |
