Randy Chandler
Cheese is a beloved dairy product with a high calcium content, but its impact on health depends on the amount consumed. While some people are allergic to cheese, antifungals in cheese, such as natamycin, have been deemed safe for consumption by multiple studies. Natamycin is a natural alternative to chemical preservatives, preventing mould, yeast, and fungus from forming. However, some retailers and countries have banned its use, citing concerns about its necessity and potential health risks. The debate surrounding antifungals in cheese centres on the definition of natural, the impact on cheese's natural state, and the potential influence on human microbiomes, which is an area of ongoing research.
| Characteristics | Values |
|---|---|
| Are antifungals in cheese bad for health? | No clear evidence of harm to humans. However, some people are allergic to natamycin, the antifungal commonly used in cheese. |
| Why are antifungals used in cheese? | To prevent mould, yeast, and fungus from forming on the cheese and to increase shelf life. |
| What are antifungals? | Antifungals are a type of medication used to treat fungal infections. |
| Are there any natural alternatives to antifungals in cheese? | Some cheeses derive their flavour from mould, such as blue cheeses which get their distinctive look and taste from the mould Penicillium roqueforti. |
| What are the potential risks of antifungals? | There is a potential risk of allergic reaction to natamycin. Additionally, there may be concerns about the excessive use of ingredients and the impact on intestinal flora, although no evidence currently supports this. |
| What are the advantages of using antifungals in cheese? | Antifungals can increase the shelf life of cheese, reduce the need for chemical preservatives, and have a neutral flavour impact. |
| Are there any regulations or concerns regarding the use of antifungals in cheese? | Whole Foods has banned the use of natamycin in its products, citing a preference for cheese in its natural state. Lebanon's health ministry has also objected to the presence of natamycin in dairy products. |
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What You'll Learn
- Natamycin is an antifungal added to cheese to prevent mould, yeast and fungus
- Natamycin is also used to treat fungal infections in humans
- There is no evidence that natamycin is harmful to humans
- Whole Foods has banned natamycin from its products since 2003
- Cheese has nutritional value, including a high calcium content
Natamycin is an antifungal added to cheese to prevent mould, yeast and fungus
Natamycin, also known as pimaricin, is a fungicide of the polyene macrolide group. It is commonly used as a biopreservative in the surface treatment of cheeses and sausages to prevent mould, yeast, and fungus from forming. Natamycin has a long history of safe use in obstructing fungal growth on food surfaces and is listed as generally recognized as safe for human consumption. It is produced by the controlled fermentation of Streptomyces natalensis (found in soil) and other relevant species, followed by extraction, crystallization, and drying.
Natamycin can be applied to cheese in various ways, including spraying, dipping, coating emulsions, and direct addition. It can also be used in baked goods, beverages, and wines. The maximum permissible levels of natamycin in cheese are 20 ppm for cheese and cheddar cheese, and 10 ppm for grated or shredded cheese.
Some people are allergic to natamycin, and it is also on the World Health Organization's list of essential medicines for treating fungal infections. It is prescribed in doses of about 40 milligrams per day for fungal eye infections, which is much higher than the amount of natamycin found in food. Even at these high levels, natamycin is unlikely to cause side effects or serious harm.
Despite its safety profile, some retailers like Whole Foods have barred natamycin from their products since 2003, expressing a preference for cheese in its "natural state." Lebanon's health ministry has also objected to the use of natamycin in dairy products.
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Natamycin is also used to treat fungal infections in humans
Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections in humans. It is commonly used to treat fungal infections around the eye, including infections of the eyelids, conjunctiva, and cornea. It is typically administered as eye drops or in the form of a cream. Natamycin lozenges are also used to treat oral thrush.
Natamycin is effective against a range of fungal pathogens, including Saccharomyces yeast and Aspergillus moulds. It inhibits the growth of fungi by binding to ergosterol, a component of fungal cell membranes. This binding disrupts nutrient transport across the plasma membrane, leading to fungal death. Natamycin is unique among antifungal agents as it does not directly cause membrane permeabilization.
The use of natamycin in medicine was approved in the United States in 1978. It is included on the World Health Organization's List of Essential Medicines. Natamycin is generally considered safe for human use, with multiple studies showing it to be safe for consumption and medical application. The European Food Safety Authority (EFSA) has concluded that natamycin does not pose a relevant risk for the development of resistant fungi when used as a food additive.
However, it is important to note that some individuals may have an allergy to natamycin, and it is unclear if its use is safe during pregnancy or breastfeeding. In addition, while natamycin is generally regarded as non-toxic, high doses in humans have been associated with side effects such as nausea, vomiting, and diarrhea.
Natamycin has been widely adopted by the food industry as a preservative in various products, including cheese, yogurt, sausages, and beverages. Its use as a food additive helps prevent fungal growth and extends the shelf life of these products. Natamycin is often preferred over traditional chemical preservatives due to its neutral flavour and effectiveness at low concentrations.
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There is no evidence that natamycin is harmful to humans
Natamycin is an antifungal medication used to treat fungal infections, particularly around the eye. It is also used in the food industry as a preservative, specifically in dairy products and other foods to prevent fungal outgrowth. Natamycin is commonly found in cheese products, such as cream cheeses, cottage cheese, sour cream, yogurt, shredded cheeses, cheese slices, and packaged salad mixes. While some people have expressed concerns about the presence of natamycin in food, there is no evidence that it is harmful to humans when consumed at normal levels.
Natamycin has been approved for use in food by various regulatory authorities, including the U.S. Food and Drug Administration (FDA), Canada Health, the European Food Safety Authority (EFSA), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). These organizations have concluded that natamycin is safe for human consumption when used as a food additive. The EFSA has specifically stated that the proposed use levels of natamycin are safe for surface treatment of certain cheese and sausage types.
Multiple studies have supported the safety of natamycin for human consumption. The amount of natamycin added to food products is minimal compared to the doses used for medical treatments. For example, a person consuming a significant amount of cheese containing natamycin would be exposed to about 0.02 milligrams of natamycin per kilogram of body weight daily, which is far below the quantities prescribed for medicinal use. Even at higher levels associated with antifungal prescriptions, natamycin is unlikely to cause serious side effects.
Natamycin is produced by fermenting certain types of bacteria, specifically Streptomyces natalensis, which is found in the soil. While some may find the idea of consuming a product derived from soil bacteria unappealing, it is important to note that all food ultimately originates from the soil. Natamycin has been embraced by many companies as a natural alternative to chemical preservatives, and it offers advantages such as a neutral flavor impact and less dependence on pH for efficacy.
While natamycin is generally considered safe, it is important to note that some individuals may have allergies or sensitivities to it. Allergic reactions to natamycin have been reported, and it is unclear if its use during pregnancy or breastfeeding is safe. Additionally, some people have anecdotally reported experiencing negative side effects, such as migraines and gastrointestinal issues, after consuming natamycin-containing products. However, overall, the weight of evidence suggests that natamycin is safe for human consumption when used as a food preservative within the approved limits.
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Whole Foods has banned natamycin from its products since 2003
Whole Foods has banned natamycin, an antifungal preservative, from its products since 2003. The preservative appears on Whole Food's "Unacceptable Ingredients for Food" list. Despite multiple studies showing natamycin to be safe for human consumption, Whole Foods has taken a stance against its inclusion in cheese and other dairy products.
Natamycin is a natural antimicrobial peptide produced by the strains of Streptomyces natalensis, a type of soil bacteria. It is commonly used in the food industry to prevent the growth of mould, yeast, and fungus. It is effective at inhibiting the growth of diverse fungal pathogens, including Saccharomyces yeast and Aspergillus moulds. Natamycin is unique among related antifungals as it does not directly cause membrane permeabilization.
The decision by Whole Foods to ban natamycin may be due to their definition of "natural" and their philosophy of wanting cheese in its "natural state." Cathy Strange, the grocery chain's global cheese buyer, explained that they do not feel natamycin is necessary for their cheese products and that consumers should eat the cheese they buy within a few days of purchase.
While natamycin is generally recognized as safe for consumption, some people may have allergic reactions to it. The European Food Safety Authority (EFSA) has concluded that natamycin does not pose a relevant risk for the development of resistant fungi. Additionally, according to a World Health Organization report, the amount of natamycin in food is much lower than the amount prescribed for medical treatments, even for those who consume a lot of cheese.
Whole Foods' decision to ban natamycin highlights their commitment to offering high-quality products that align with their definition of natural and their philosophy of cheese in its purest form.
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Cheese has nutritional value, including a high calcium content
Cheese is a beloved food, valued for its flavour, richness, creaminess, and satiating qualities. It is also a source of nutrition, providing protein, vitamins, and minerals, including calcium.
Cheese is a dairy product, and dairy products are known to be rich sources of calcium. Calcium is an essential mineral that plays a key role in many aspects of health. While dairy products tend to contain the highest amounts of calcium, there are also many non-dairy sources. For example, sardines, canned salmon, beans, lentils, and certain seeds, such as poppy, sesame, celery, and chia seeds, are all good sources of calcium.
Cheese, however, is a convenient and tasty way to increase calcium intake. Calcium is important for bone health, and cheese is a more concentrated source of calcium than milk. For instance, one ounce of hard cheese (about the size of your thumb) contains 180 milligrams of calcium, while a half-cup of soft cheese like 4% full-fat cottage cheese has about 80 milligrams of calcium.
The calcium content of cheese is further enhanced by its vitamin D content. Vitamin D helps the body absorb calcium from food, and cheese contains a small amount of this fat-soluble vitamin. Lower-fat cheeses, however, tend to have lower levels of vitamin D.
While cheese has nutritional benefits, it is also high in saturated fat and sodium, so it is generally recommended to consume cheese in limited amounts as part of a balanced diet.
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Frequently asked questions
There is no clear evidence that antifungals in cheese are harmful to human health. Natamycin, a common antifungal added to cheese, has been deemed safe for human consumption by multiple studies. However, some people may be allergic to it, and it is unclear if it is safe for pregnant or breastfeeding people.
Natamycin is added to cheese to prevent mould, yeast, and fungal growth, thus increasing the product's shelf life.
Natamycin is commonly added to shredded cheese, cream cheese, cottage cheese, sour cream, cheese slices, and packaged salad mixes.
Yes, some cheese producers, such as Whole Foods, choose to sell cheese in its "natural state" without antifungals like natamycin. Their cheese may spoil more quickly, but it aligns with their philosophy of consuming cheese within a few days of purchase.
Cheese has nutritional value and is a good source of calcium. However, it is also high in saturated fat and has a substantial impact on greenhouse gas emissions and land use. Therefore, it is best consumed in moderation as part of a balanced diet.
