|
Número E
|
E235 |
|
Nombre
|
Natamycin |
|
Clase
|
Preservatives |
|
Grupos
|
|
|
Detalles adicionales
|
Preservative, antibiotic |
|
Origen
|
Natural |
|
Fuentes comunes
|
Streptomyces natalensis bacteria |
|
Aplicaciones comunes
|
Cheese, creams, yogurts, sausages, charcuterie, salads. |
|
Observaciones
|
No adverse effects were observed. The use of antibiotics in foods is completely forbidden. |
|
Evaluación
|
Inocuo |
Buscar Natamycin en bases de datos científicas
Condiciones de uso en categorías de alimentos
|
Número de Categoría
|
Nombre de la Categoría
|
Nivel Máximo (mg/l or mg/kg, según corresponda)
|
Detalles
|
Restricciones/excepciones
|
|
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 |
