Lysozyme

Lysozyme is an enzyme that helps break down the cell walls of certain bacteria. It is typically derived from egg whites, though it can also be sourced from other animal products like milk. It is often purified from these sources for use in food.

Manufacturers add lysozyme as a preservative to help prevent spoilage by bacteria. It is commonly found in cheese, where it can inhibit the growth of certain spoilage organisms, and in some prepared foods like pasta sauces and appetizers.

In the U.S., lysozyme is generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like the European Food Safety Authority (EFSA) have also evaluated lysozyme, and international bodies like JECFA have established acceptable daily intake levels. At typical consumption levels found in food, it is not associated with adverse health effects.