Andy Montoya
Natamycin, also known as pimaricin, is a fungicide commonly used as a preservative in cheese to prevent mould growth. It is produced by the fermentation of certain types of bacteria called Streptomyces. While it is deemed safe for consumption by the FDA and other governmental and health organisations, some people have reported adverse reactions to it, such as allergies and migraines. It is also on Whole Foods' Unacceptable Ingredients for Food list. This article will explore the topic of natamycin in Parmesan cheese, including its uses, safety, side effects, and the ongoing debate surrounding its use as a food additive.
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What You'll Learn
Natamycin is a fungicide that inhibits mould growth
Natamycin inhibits mould growth by binding to ergosterol, a sterol present in fungal cell membranes. This binding disrupts the transport of nutrients across the plasma membrane, leading to fungal death. Importantly, natamycin does not directly cause membrane permeabilization, distinguishing it from other antifungals. It is also selective in its antimicrobial activity, showing no effect on bacteria as their membranes lack sterols.
The use of natamycin in food products, particularly cheese, has sparked debates about its safety. While some countries and regulatory bodies, such as the FDA, the European Union, and the World Health Organization, have deemed it safe for consumption, others have raised concerns. For example, Whole Foods Market banned natamycin from its products in 2003, and Lebanon and Russia have expressed objections to its presence in certain food items.
Natamycin is often used as a surface treatment for cheese, applied by spraying or dipping the product's surface. Its poor solubility in water allows it to remain on the surface, maintaining its preservative effect. However, exposure to light, UV radiation, and acidic conditions can degrade natamycin, reducing its effectiveness as a preservative.
While natamycin is generally recognised as safe by many organisations, individual tolerance may vary. Some people have reported allergic reactions and side effects, such as nausea, migraines, and diarrhoea, after consuming foods containing natamycin. Therefore, it is always important to read food labels and be aware of the ingredients and preservatives used.
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It is also used as a medical treatment for fungal infections
Natamycin is an antifungal medication used to treat fungal infections, particularly around the eye. It is applied topically as eye drops or cream, or orally in the form of lozenges for oral thrush. Natamycin is also used to treat fungal infections in the mouth and vagina, skin diseases, ophthalmic mycoses, and other general fungal diseases. It is produced by the fermentation of certain types of the bacterium Streptomyces, including Streptomyces natalensis, Streptomyces chattanoogensis, Streptomyces lydicus, and Streptomyces gilvosporeus.
Natamycin works by inhibiting the growth of fungi and altering the cell membrane. It binds specifically to ergosterol in the plasma membrane, preventing ergosterol-dependent fusion of vacuoles and membrane fusion and fission. This mechanism is unique among related antifungals, as they typically work by altering fungal membrane permeability. Natamycin also inhibits amino acid and glucose transport proteins, leading to a loss of nutrient transport across the plasma membrane.
The use of natamycin as a treatment for fungal infections is considered safe and effective. It has been approved for medical use in the United States since 1978 and is included on the World Health Organization's List of Essential Medicines. Natamycin is prescribed by doctors to treat fungal eye infections, with typical doses of about 40 milligrams per day. This dosage is much higher than the amount of natamycin found in food products, even in cheese, which has led to concerns about its safety as a food additive. However, studies have shown that natamycin is poorly absorbed by the body when ingested, and the amount consumed through food is far below the quantities prescribed for medical treatment.
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Natamycin is a natural preservative
Natamycin, also known as pimaricin, is a natural preservative commonly used in food products to prevent mould growth. It is produced by the controlled fermentation of Streptomyces natalensis, a type of soil bacterium, and other relevant species. It is then extracted, crystallised, and dried.
Natamycin is a fungicide of the polyene macrolide group, inhibiting the growth of yeast and mould and preventing the production of their toxins. It is unique among related antifungals as it does not directly cause membrane permeabilization. Instead, it binds to sterols (specifically ergosterol) in the fungal cell membrane, inhibiting amino acid and glucose transport proteins and causing a loss of nutrient transport across the plasma membrane. This mechanism of action is universal across diverse fungal pathogens, allowing natamycin to act on various fungal species, including Saccharomyces yeast and Aspergillus moulds.
Natamycin is commonly used as a preservative in cheese, with applications in shredded, crumbled, and shredded mozzarella, feta, and goat cheese. It is also used in sausages, yoghurt, baked goods, beverages, and wines. In cheese, it is often applied to the surface to prevent mould growth and extend the shelf life of the product. According to the Dutch chemical company DSM, one of the producers of natamycin, it can extend the shelf life of shredded cheese from less than two weeks to up to 38 days.
Natamycin has been deemed safe for consumption by multiple governmental and health organisations, including the FDA, the European Union, the World Health Organization, and individual countries like Australia and New Zealand. It is listed as generally recognised as safe (GRAS) by the World Health Organization and the Food and Drug Administration. However, some retailers, such as Whole Foods Market, have taken a stance against its use due to consumer preferences for natural and organic products without unnecessary preservatives.
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It is added to cheese to extend shelf life
Natamycin is a fungicide of the polyene macrolide group. It is commonly used as a biopreservative in the surface treatment of cheeses to inhibit yeasts and moulds. It is also used in the food industry as a preservative.
Natamycin is added to cheese to extend its shelf life. Shredded cheese, with its ample surface area for mould to colonize, is particularly prone to spoilage. Natamycin can extend the shelf life of cheese from less than two weeks to as long as 38 days. It is added to cheese to prevent mould growth and is commonly found in favourites like goat cheese, crumbled feta, and shredded mozzarella. It is also added to cheese blocks, such as those sold by Kraft and Kerrygold.
Natamycin is produced by controlled fermentation of Streptomyces natalensis, a type of soil bacteria, and other relevant species. It is then extracted through a manufacturing process of crystallization and drying. It is available in four types on the market: pure natamycin, 50% natamycin preparations with excipients of lactose, glucose, or salt.
Natamycin has been deemed safe for consumption by many governmental and health organizations, including the FDA, the European Union, the World Health Organization, and individual countries such as Australia and New Zealand. It is generally recognized as safe (GRAS) by the World Health Organization (WHO), European Food Safety Authority (EFSA), and Food and Drug Administration (FDA).
However, some people may experience allergic reactions to natamycin, and it should be avoided by those with mould allergies. It is also important to note that while natamycin is widely accepted in most countries, it has faced scrutiny and controversy, with some countries and companies, such as Whole Foods, choosing to ban it from their products.
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Natamycin is deemed safe for consumption by many governmental and health organisations
Natamycin, also known as pimaricin, is a fungicide commonly used as a biopreservative in the surface treatment of cheeses, such as Parmesan, to inhibit yeasts and moulds. It is also used in other dairy products like yogurt, beverages, wines, and baked goods.
While some people have reported adverse reactions to natamycin, such as nausea, vomiting, and migraines, many governmental and health organisations have deemed it safe for consumption. The US Food and Drug Administration (FDA), European Food Safety Authority (EFSA), and Food and Drug Administration (FDA) have all listed it as Generally Recognised as Safe (GRAS) or given it a 'green light'. The EFSA specifically stated that natamycin poses no health risk when used for the surface treatment of food products because it is poorly absorbed by the human body. The World Health Organization (WHO) has also recognised its safety and included it on its List of Essential Medicines.
In 2009, the EFSA issued a report stating that natamycin does not pose any health risks when used for the surface treatment of specific cheese and sausage types. The EFSA also determined that there were no concerns about antimicrobial resistance induction. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the Center for Science in the Public Interest (CSPI) have also deemed natamycin safe for consumption.
Natamycin has been approved for use in cheese since 1982, and its use has been extended to other products beyond cheese, such as meat and wine, outside of the US. It is also used in ready-to-drink beverages like tea, fruit-flavoured drinks, energy drinks, and sports drinks.
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Frequently asked questions
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 inhibit yeasts and moulds.
Natamycin is used in Parmesan cheese to prevent mould growth and extend the shelf life of the cheese.
Natamycin has been deemed safe for consumption by many governmental and health organisations, including the FDA, the European Union, the World Health Organization, and individual countries such as Australia and New Zealand. However, some people may experience allergic reactions or side effects such as diarrhoea, nausea, and migraines.
To avoid consuming natamycin in Parmesan cheese, look for organic or artisanal brands that prioritise minimal processing and transparency in their labelling. You can also choose to buy cheese blocks and shred them yourself, as shredded cheese is more likely to contain natamycin.
