|
E Number
|
E234 |
|
Name
|
Nisin |
|
Class
|
Preservatives |
|
Groups
|
|
|
Additional details
|
Preservative, antibiotic |
|
Origin
|
Natural |
|
Common sources
|
Lactococcus lactis bacteria |
|
Common applications
|
Cheese, meat products, creams, pastels, canned fruits |
|
Observations
|
No adverse effects were observed. The use of antibiotics in foods is completely forbidden |
|
Evaluation
|
Innocuous |
Search for Nisin 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
|
|
01.6.3
| Other creams | 10 | | only clotted cream |
|
01.7.1
| Unripened cheese excluding products falling in category 16 | 10 | | only mascarpone |
|
01.7.2
| Ripened cheese | 12,5 | This substance may be present naturally in certain cheeses as a result of fermentation processes | |
|
01.7.5
| Processed cheese | 12,5 | This substance may be present naturally in certain cheeses as a result of fermentation processes | |
|
01.7.6
| Cheese products (excluding products falling in category 16) | 12,5 | This substance may be present naturally in certain products as a result of fermentation processes | only ripened and processed products |
|
10.2
| Processed eggs and egg products | 6,25 | | only pasteurised liquid egg (white, yolk or whole egg) |
|
16
| Desserts excluding products covered in categories 1, 3 and 4 | 3 | | only semolina and tapioca puddings and similar products |
