Natamycin A Natural Mold Inhibitori

Natamycin is a natural antifungal compound produced by the bacterium *Streptomyces natalensis*. It is typically made through a fermentation process, where the bacteria are grown in a controlled environment to produce the natamycin.

Manufacturers add natamycin primarily as a preservative to prevent the growth of mold and yeast on the surface of foods. It is commonly used on cheeses, as well as in processed meats, olives, and pickled vegetables.

Natamycin is generally recognized as safe (GRAS) by the FDA for use as a food preservative. It is poorly absorbed by the body when ingested, meaning it has minimal systemic effects. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated natamycin and established acceptable daily intake levels. There are no significant controversies or widespread health concerns associated with its use at typical levels.