E235 - Natamycin

Origin

Natamycin, also known as pimaricin, is a naturally occurring antifungal agent produced by the bacterium *Streptomyces natalensis*. It was first isolated in 1955. It is a polyene macrolide, meaning it has a large ring structure with multiple conjugated double bonds. This structure is crucial for its antifungal activity.

Usage

E235 (Natamycin) is primarily used as a food preservative to inhibit the growth of molds and yeasts. It is particularly effective on the surface of hard cheeses, sausages, and other processed meats. It can be applied as a suspension by spraying or dipping the food product. Natamycin works by binding to ergosterol, a crucial component of fungal cell membranes, disrupting membrane integrity and leading to cell death. It is effective at very low concentrations (typically 3-20 ppm). It is also used in some medical applications as a topical antifungal medication.

Side Effects

Natamycin is generally considered safe for use in food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of up to 0.3 mg/kg body weight. Due to its poor absorption from the gastrointestinal tract, systemic exposure is minimal. Some individuals may experience mild gastrointestinal upset, such as nausea or diarrhea, if they consume large amounts of natamycin. Allergic reactions are rare but possible. Regulatory bodies like EFSA and FDA have evaluated natamycin and consider it safe when used according to good manufacturing practices.

Regulatory Status

Natamycin (E235) is approved for use as a food preservative in many countries, including the European Union, the United States, and Australia. Regulations specify the types of food products on which it can be used and the maximum permitted levels. In the EU, it is listed as a permitted food additive with the E number E235. In the US, it is generally recognized as safe (GRAS) for specific uses.