Natamycin Natural Mold Inhibitor

Natamycin is a natural antifungal agent produced by the bacterium *Streptomyces natalensis*. It is produced through fermentation, where the bacteria are grown in a controlled environment, and the natamycin is then extracted and purified.

Manufacturers add natamycin to foods to prevent the growth of molds and yeasts, acting as a preservative. It is commonly used on the surface of cheeses and in other dairy products, as well as in some processed meats and baked goods, to extend shelf life.

In the United States, natamycin is generally recognized as safe (GRAS) by the FDA for use as a food preservative. It is poorly absorbed by the body when consumed, meaning it is unlikely to have systemic effects at typical dietary levels. International bodies like JECFA and EFSA have evaluated natamycin and established safety guidelines for its use.