E710 - Spiramycin

Origin

Spiramycin is a macrolide antibiotic produced by the bacterium *Streptomyces ambofaciens*. It was first discovered in 1952. It is a complex of three closely related compounds: spiramycin I, spiramycin II, and spiramycin III. Spiramycin is obtained through fermentation processes.

Usage

In some countries, spiramycin is used in human medicine to treat various bacterial infections, particularly respiratory tract infections, toxoplasmosis, and certain dental infections. It is available in oral and injectable forms. In veterinary medicine, spiramycin is used to treat infections in animals. It has also been investigated for use as a food preservative, specifically to control *Mycoplasma* in poultry. However, this application is not widely adopted due to concerns about antibiotic resistance. The use of spiramycin as a food additive is not approved in many regions, including the European Union and the United States.

Side Effects

Common side effects of spiramycin include gastrointestinal disturbances such as nausea, vomiting, diarrhea, and abdominal pain. Allergic reactions, including skin rashes, itching, and urticaria, can also occur. In rare cases, more severe allergic reactions like anaphylaxis have been reported. Liver enzyme elevations may occur during treatment, and very rarely, liver damage has been observed. As with other antibiotics, prolonged use of spiramycin can lead to the development of antibiotic resistance in bacteria.

Regulatory Status

Spiramycin is approved as a human and veterinary medicine in several countries. However, its use as a food additive is generally not permitted in major regulatory regions like the EU and the USA. There is no established Acceptable Daily Intake (ADI) for spiramycin as a food additive because it is not approved for this purpose. Regulatory agencies are concerned about the potential for increased antibiotic resistance if spiramycin were to be widely used in food production.