Natamycin Salt

Natamycin is a natural antifungal compound produced by the bacterium *Streptomyces natalensis*. It is typically produced through fermentation and then purified. It is often used in a salt form to improve its stability and handling.

Natamycin is primarily used as a preservative to prevent the growth of mold and yeast on the surface of foods. It is commonly found on the rinds of cheeses and in the casings of cured meats like sausages and hot dogs, helping to extend shelf life and maintain product appearance.

Natamycin is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use as a food preservative. It is poorly absorbed by the body when consumed orally. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated natamycin, and both have concluded it is safe for its intended uses. No significant health concerns are associated with its consumption at typical levels found in food.