FAQs about Natamycin
Q: WHICH PATHOGENS CAN NATAMYCIN ACT AGAINST?
A: Natamycin can act against pathogens that normally attack vegetables: Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium and Aspergillus niger. Thanks to its antifungal action, the vegetables’ shelf life can be extended at a temperature of 4° C.
Q: WHERE IS THE USE OF NATAMYCIN IN WINE PERMITTED?
A: South Africa is the only country where the use of Natamycin in wine is permitted. Natamycin is used in that country to remove the yeast Brettanomyces.?
Natamycin is not permitted in wine production in the European Union. Nor in America (Canada, the USA, Argentina and Chile), or in Oceania (Australia and New Zealand).?Bottles from other countries that contain it cannot be sold.
To detect it, the International Organisation of Vine and Wine (OIV) agreed on a method for detecting Natamycin in wine that combines liquid chromatography with high resolution mass spectrometry (LC-HR/MS).?
It was detected in imported wines in Germany in 2010 and in Spain in April this year.?The Spanish Agency for Food Safety and Nutrition had to publish a news item drawing attention to the legislation on Natamycin in force in the European Union for this reason.
Q: WHEN IS NATAMYCIN APPLIED IN THE CHEESE PRODUCTION PROCESS?
A: Natamycin is only applied externally to the rind of the cheese, and because it develops while the cheese is ripening, it must be applied at this point in the cheese production process.
Fermentation in cheeses takes place indoors, and the rind surrounds and protects the edible part.
The components of the rind, such as Natamycin, should not come into contact with the edible part of the cheese.
For this reason, in addition to regulations governing the amount of this additive that can be added to the surface of the cheeses, it may not penetrate the interior of the product.?
Q: WHAT TYPE OF ANTI-FUNGAL AGENT IS NATAMYCIN?
A: In terms of its chemical structure, natamycin is one of the polyene antifungals. The second way of classifying them is determined by their structure, which is their mechanism of action, which consists of interacting with the cell membrane (not the wall) and altering its permeability until the cell breaks up.
Natamycin has a particular effect on the cell membranes of fungi, which is why it is considered a very useful anti-fungal agent.
Q: WHAT OBJECTIVES MUST NATAMYCIN MEET AS A FOOD ADDITIVE?
A: Its use is justified only if it adds an advantage, does not entail a threat to health and does not mislead consumers.
·?It must be used to achieve objectives that cannot be achieved by other economic or technological means.
·?It must preserve the nutritional quality of the food to which it is applied: this is cheese rind and sausage skin in the specific case of natamycin in the European Union.
·?It must help preserve or stabilise the food, or improve its sensory qualities at the time of consumption.
·?It must help the preparation, packaging, transport or storage of food, provided it is not used to conceal the use of unfit raw materials or unhygienic and undesirable practices in general during any of these activities.
Q: WHAT METHODS CAN BE USED TO DETECT NATAMYCIN AND OTHER ANTIFUNGAL SUBSTANCES?
A: The presence of natamycin and other antifungal agents can be determined using various analysis methods. These include LC-MS/MS, which is a technique that simplifies chromatographic analysis and shortens the time it requires.
There is also HPLC-DAD or high performance liquid chromatography with diode array detection; HPLC-UV or visible ultraviolet detection; and MEKC or micellar electrokinetic chromatography. They all use different analysis techniques that determine the amount of antifungal agents such as natamycin in a food item.
Q: WHAT IS THE RELATIONSHIP BETWEEN THE DOUBLE PACKAGING REACTION SYSTEM AND NATAMYCIN?
A: The dual reaction system in the food packaging process is based on two main factors: temperature and pH. Applying natamycin can create an effect of increasing or decreasing temperature depending on whether it is in a hydrophilic or hydrophobic group, which is essential for this type of process.
Q: WHAT IS THE MAXIMUM STORAGE PERIOD WHEN USING A COMBINATION OF CHITOSAN AND NATAMYCIN IN FRUIT?
A: The maximum storage period for a fruit such as ground cherries increases to 50 days thanks to the combination of two substances: chitosan and natamycin. The main objective is to maintain the quality of the product during this period.
Q: WHAT IS THE IMMUNOCHROMATOGRAPHIC LATERAL FLOW?
A: It is a semi-quantitative method which can be used to effectively detect the presence of natamycin in samples of milk and cheese, observe the optimal concentrations of antigens in coatings of products such as milk and yoghurt, their optical density and their visual limit. All this takes place in just 15 minutes.
Q: WHAT IS THE EFFECTIVENESS OF A PACK COMPRISED OF NISIN AND NATAMYCIN?
A: Packs made of nisin and natamycin do not allow yeast and moss to grow on the surface of certain cheeses, such as the Argentinian Port Salut, and exert control on the growth of psychotropic bacteria. These compounds also act as inhibitors of the growth of bacteria such as saccharomyces cerevisiae and listeria innocua.
Q: WHAT IS THE EFFECT OF NATAMYCIN ON FETA CHEESE?
A: Natamycin reduces the detection of molds and yeasts and even the pH level during storage and refrigeration of Feta cheese. This shows the strength of natamycin’s antifungal effect, which can extend the shelf life of products even during the storage period.
Q: WHAT IS THE CHECKERBOARD METHOD AND WHAT IS ITS RELATIONSHIP WITH NATAMYCIN?
A: The checkerboard method is used to evaluate all the interactions that take place between active biological agents, such as natamycin.Its result is an antimicrobial formulation that is used with vegetables in order to prolong their shelf life.
Q: WHAT EFFECTS DOES WATER HAVE ON THE PERFORMANCE OF NATAMYCIN ON CHEESE?
A: In the presence of preservatives such as natamycin, water enhances its fungal inhibition and consequently fosters the appearance of mould – which directly affects the cheese and its shelf life.
Q: WHAT EFFECT DOES SALT HAVE ON NATAMYCIN?
A: At high salt concentrations and in the presence of natamycin, there is a reduction in yeast counts and pathogenic microorganisms become susceptible to the formula. This means that this system could become widespread and consolidated in the food industry, in order to prolong the shelf life of the food to which it is applied.
Q: WHAT EFFECT DOES NATAMYCIN HAVE WHEN APPLIED TO LACTOSERUM?
A: Applying natamycin to lactoserum – the aqueous phase when cheese curdles or during the production of casein – prevents deterioration during the fermentation of lactic bacteria. These lactic bacteria are responsible for the soluble substances in milk; in other words, lactose, proteins and mineral salts.
Q: WHAT EFFECT DOES NATAMYCIN HAVE ON THE STORAGE OF BREAD?
A:As well as probiotics such as Lactobacillus plantarum and substances such as vancomycin (a bacterial growth inhibitor), natamycin inhibits the growth of strains of Bacillus and yeast. This makes the product viable after some storage time.
Q: WHAT DOES THE PRODUCTION OF NATAMYCIN DEPEND ON IN THE GROWTH OF STREPTOMYCES NATALENSIS?
A: The natamycin production processes depend on the levels of oxygen in the medium where it is cultivated and on the type of inoculation produced. This inoculation can produce a 40% higher concentration of natamycin for the production of streptomyces natalensis.
Q: WHAT DOES THE PRODUCTION OF NATAMYCIN DEPEND ON IN THE GROWTH OF STREPTOMYCES NATALENSIS?
A: The natamycin production processes depend on the levels of oxygen in the medium where it is cultivated and on the type of inoculation produced. This inoculation can produce a 40% higher concentration of natamycin for the production of streptomyces natalensis.
Q: WHAT COMBINATIONS ARE POSSIBLE IN NANOPARTICLE AND NATAMYCIN SYSTEMS?
A: Two starch-based combinations are possible in nanoparticle and natamycin systems. One is a combination with a starch and sodium benzoate base, and the other is a combination of starch and natamycin. This provides completely biological and recyclable packaging which is consequently environmentally friendly.
Q: WHAT CATEGORY OF FOOD ADDITIVES DOES NATAMYCIN BELONG TO?
A: Of the twenty-seven functional categories defined by European Union legislation, Natamycin belongs to preservatives. These are the substances that increase the shelf life of food by protecting it from contamination by microorganisms. Another group of additives that perform a similar role in preserving food for longer periods of time are the antioxidants, which prevent food deteriorating due to oxidation, which is what happens when food is left outdoors.
However, food additives cannot be exchanged or used interchangeably in food.
For example, Natamycin (E-235 according to the nomenclature) is authorised as a preservative for cheese rind and the skin of dried sausages. It acts mainly against moulds and yeasts.
Food additives are always used in a permitted dose that cannot be exceeded.
Q: WHAT ARE THE BENEFITS OF ADDING NATAMYCIN TO TRITICALE FLOUR?
A: Many food films are composed of triticale flour. Adding natamycin to this type of flour means that it can be used in a way that is much more suitable for food packaging.
This type of packaging is common in the packaging of perishable cheeses, which prevents them from deteriorating much more quickly.
Q: WHAT ANALYSIS TECHNIQUE IS USED TO ENSURE THAT NATAMYCIN DOES NOT SPOIL CHEESE?
A: The ISO-9233-2018 international standard stipulates the techniques that must be used to analyse the Natamycin content in a layer with a thickness of 5 mm from the outside towards the inside of the piece of cheese.
This standard is divided into two parts, and each part describes a part of the analysis process and the two techniques used: chromatography and mass spectrometry.
Cheese, cheese rind and melted cheese. Determination of Natamycin Part 1: Molecular absorption spectrometry method for cheese rind. (ISO 9233-1:2018).
Cheese, cheese rind and melted cheese. Determination of Natamycin Part 2: High resolution liquid chromatography method for cheese, cheese rind and melted cheese. (ISO 9233-2:2018).
Q: IS THE DISPERSIVE LIQUID MICROEXTRACTION METHOD EFFECTIVE FOR DETECTING NATAMYCIN?
A: A recent study has shown that the dispersive liquid microextraction method is effective for detecting natamycin in dairy products such as cheese. As well as indirect flame atomic absorption spectrometry and injecting ethanol, trichloroethane and cation, obvious signs of the presence of natamycin in these products were obtained.
Q: IS NATAMYCIN EFFECTIVE IN A NANO-ENCAPSULATION SYSTEM?
A: Natamycin’s nano-encapsulation system must take place after a prior freeze-drying process, which is particularly useful in the preparation and preservation of dry products such as sausages.
Consequently, nano-encapsulation is an effective system that increases the stability and shelf life of the products to which it is applied, and helps reduce the possible loss of aromas that may occur.
Q: IS NATAMYCIN EFFECTIVE AGAINST THE BACTERIUM COLLETOTRICHUM ACUTATUM?
A: Yes, treatment with Natamycin of strains containing Colletotrichum acuatum – especially in strawberries – is proven to reduce its effects and to prolong the shelf life of this type of fruit.
Q: IS IT POSSIBLE TO USE GENETIC ENGINEERING TO IMPROVE NATAMYCIN PRODUCTION?
A: Yes, being able to demonstrate that the three bacteria responsible for the production of natamycin share a very similar genetic code provides a better understanding of the molecular mechanisms that are part of their biosynthesis. Regulating this biosynthesis makes it possible to improve the production of natamycin at an industrial level.
Q: IS IT POSSIBLE TO PRODUCE NATAMYCIN FROM SOLID FERMENTATION?
A: It is possible to produce natamycin from solid fermentation, and it can also be obtained in repeated batches of up to 5 cycles. The cost of the materials used in its production is also reduced with this method, as are the energy consumption levels and the wastewater involved in the process.
Q: IS IT POSSIBLE TO FORMULATE A BIODEGRADABLE COATING WITH NATAMYCIN?
A: Yes – with chitosan, natamycin can form part of a biodegradable coating for Iranian ultrafiltered cheese, and its main objective is to extend its shelf life for sale.
Q: IS IT POSSIBLE TO DEVELOP NATAMYCIN-BASED ANTIMICROBIAL FILMS?
A: Yes, it is possible to develop natamycin-based antimicrobial films using systems of nanoparticles. Sodium benzoate is another compound that can be used in these films, and if these two agents are combined with starch, the end result is a highly solid biological film that can be used as packaging for a wide variety of products.
Q: IS APPLYING NATAMYCIN TO PLANTS AFFECTED BY GREY MOULD EFFECTIVE?
A: Yes, because it prevents the growth of Botrytis cinerea, the bacterium that causes grey mould growth. It can be applied at room temperature and low temperatures, although the latter is much more effective.It should be applied before harvesting, as the treatment is much more effective.
Q: HOWS IS NATAMYCIN APPLIED TO DRIED SAUSAGES AND CHEESE?
A: The ways to apply natamycin to cheeses and dried sausages are: manual, using an aerosol spray and by immersion.
Spraying is not the ideal application for sausages, because an aqueous solution cannot be applied very well to some dry products, such as some types of sausages.
The different techniques for applying natamycin can be combined, and they are always applied on the surface and before the food matures.
Q: HOW IS THE ULTRAVIOLET SPECTROPHOTOMETER METHOD USED TO IDENTIFY CHANGES IN THE CONTENTS OF NATAMYCIN?
A: This type of method can determine the changes that take place in the contents of natamycin taking into account certain exposure factors: high temperatures, room temperature, exposure to sunlight, etc.
After observing dairy products with this type of method, it can be concluded that it is advisable to keep them away from exposure to sunlight and high temperatures.
Q: HOW IS NATAMYCIN APPLIED TO THE RIND OF CHEESE?
A: Natamycin is applied as a preservative agent on the surface outside, and taking current legislation into account (COMMISSION REGULATION (EU) No. 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives)
There, the Natamycin acts as an inhibitor preventing contamination of the cheese, as it does not invade the product, it also does not jeopardise the end product, because it does not alter the main fermentation process. It also does not change the characteristics of the cheese to be marketed, in terms of its colour, aroma and texture.
Food additives such as Natamycin are applied to the rind of cheese to achieve the desired effect, either scattered in water and applied using a spray, or by immersing the cheese in the solution.
Q: HOW DOES NATAMYCIN INFLUENCE BACILLUS AMYLOLIQUEFACIENS?
A: Bacillus amyloliquefaciens or BGP20 is an antimicrobial agent that is used to prolong the life of some vegetables. However, its effectiveness decreases when faced with the pathogen Ecc. A recent study has shown that the combination of BGP20 and natamycin is very positive, reducing the presence of Ecc by 92.1%. Moreover, natamycin encourages the dispersion of BGP20 and therefore lengthens the food’s shelf life.
Q: HOW CAN THE GROWTH OF ASPERGILLUS NIGER IN DAIRY PRODUCTS BE EFFECTIVELY CONTROLLED?
A: The growth of Aspergillus niger in dairy products can be controlled by using methylcellulose biopolymers with natamycin that are applied on the surface of these products, especially in cheeses.
As a result, the spores of this type of fungus are significantly reduced and eventually disappear from the surface of the cheese.
Q: DOES THE NEW QUALITY STANDARD FOR BREAD APPLICABLE IN SPAIN AFFECT THE ADDITIVES USED IN THE BAKERY SECTOR?
A: The quality standard for bread approved by Royal Decree 308/2019, of 25 April, comes into force in Spain on July 1, and brings the country’s legislation into line with the new regulations that are already applicable to the production of bread and similar products in the European Union.
Article 11 refers to the ingredients of bread and similar products, ranging from raw materials to the additives used, and does not include any new provisions about the application of natamycin or other additives in this basic consumer food sector.
Q: CAN THE SHAKING SPEED INCREASE THE PRODUCTION OF NATAMYCIN?
A：Recent studies have shown that when the shaking speed is increased and the volume of the medium in which an experiment is performed on the production of streptomyces natalensis is reduced, an increase in the volumetric and specific production of natamycin is enhanced.
Q: CAN NATAMYCIN HELP PRESERVE FOREST FRUITS?
A: According to a study carried out by researchers in China, this may be the case. Although it is a scientific investigation, natamycin can be applied to forest fruits such as blackberries, blueberries, and strawberries.
Some of the tips for preserving red fruits include washing them in a little cold water but not too much, because they absorb water and soften, and they should not be left to soak. The stem should not be removed if they are not going to be chopped.
Q: CAN NATAMYCIN BE USED WITH ANOTHER PRESERVATIVE AS WELL AS SORBATES?
A: Numerous studies have shown natamycin to be more effective in the preservation of foodstuffs such as cheese combined with nisin.
In addition to being an authorised official preservative for cheese (with code number E-234, the number before natamycin), research on nisin has also been carried out in Argentina for use in protecting raw and precooked meats against bacteria in the Lysteria genus.
Q: CAN NATAMYCIN BE USED WITH ANOTHER PRESERVATIVE AS WELL AS SORBATES?
A: Numerous studies have shown natamycin to be more effective in the preservation of foodstuffs such as cheese combined with nisin.
In addition to being an authorised official preservative for cheese (with code number E-234, the number before natamycin), research on nisin has also been carried out in Argentina for use in protecting raw and precooked meats against bacteria in the Lysteria genus.
Q: CAN NATAMYCIN BE ADDED ON THE SURFACE OF EGGS?
A: Yes. In the United States, adding natamycin to the surface of washed and pasteurised eggs has shown that it is possible to extend the shelf life of this extremely perishable food. Financial losses are thereby minimised and the result is eggs that can be stored in the refrigerator for up to a month.
Q: CAN KASHAR CHEESE BE COATED WITH NATAMYCIN?
A: Of course. Kashar cheese can be coated with casein and natamycin as a preservative, and to prevent the growth of mould on the surface of the cheese for a period of time up to one month.
Q: NATAMYCIN: APPLICATION IN MEAT PRODUCTS
A: One use of Natamycin is for the preservation and treatment of cured meat products, preventing the appearance of fungi and yeasts for a long period of time.
Q: CAN NATAMYCIN BE ADDED TO THE CHEESE IN BRINE?
A: The CODEX (International Foods Standards) establishes a maximum dose of natamycin of 2 mg/dm2 on the surface and absence at a depth of 5 mm.
Q: IS IT ADVISABLE TO ADD NATAMYCIN IN UNMATURED CHEESE?
A: On the surface of unmatured cheese (including fresh cheese), whether it be sliced, cut, ground or grated, the CODEX (International Foods Standards) establishes a maximum dose of 20mg/kg. The natamycin is added during the kneading and stretching process.
Q: HOW MUCH NATAMYCIN CAN BE ADDED TO MOZZARELLA CHEESE?
A: The CODEX?(International Foods Standards) establishes that the natamycin content in Mozzarella cheese should not exceed 2 mg/dm2 and that it should be absent at a depth of 5 mm.
Q: WHAT IS THE CODEX LIMIT FOR THE PRESENCE OF NATAMYCIN IN CHEDDAR CHEESE?
A: The CODEX (International Foods Standards) sets a natamycin limit in Cheddar cheese of 2 mg/dm2 and its absence at a depth of 5 mm, only for the product surface treatment.
Q: DOES DANBO CHEESE SUPPORT THE PRESENCE OF NATAMYCIN?
A: The maximum dose of natamycin established by the CODEX (International Foods Standards) for the famous Danbo Danish cheese is 2 mg/dm2 and its absence at a depth of 5 mm. The use of natamycin is only recommended for the surfaces of Danbo cheese.
Q: WHAT DOSE OF NATAMYCIN CAN RECEIVE EDAM CHEESE?
A: The CODEX (International Foods Standards) establishes a maximum dose of natamycin in Edam cheese of 2 mg/dm2 and its absence at a depth of 5 mm.
Q: CAN GOUDA CHEESE CONTAIN NATAMYCIN?
A: The CODEX (International Foods Standards) determines a maximum dose of natamycin present in Gouda cheese at 2 mg/dm2 and that it should be absent at a depth of 5 mm. The use of natamycin is only indicated for the surface of the cheese.
Q: WHAT MAXIMUM DOSE OF NATAMYCIN CAN CONTAIN HAVARTI CHEESE?
A: The CODEX (International Foods Standards) determines a maximum dose of natamycin present in Havarti cheese of 2 mg/dm2 y and that it should be absent at a depth of 5 mm.?As in the case of Gouda cheese, the use of natamycin is only indicated for the surface of the cheese.
Q: IS IT PLAUSIBLE TO ADD NATAMYCIN ON THE SURFACE OF SAMSO CHEESE?
A: The CODEX (International Foods Standards) sets the limits for the amount of natamycin in Samso cheese at 2 mg/dm2 and its absence at a depth of 5 mm. As happens with Havarti and Gouda cheese, the natamycin is only used to treat the surface of the product.
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