Natamycin To Protect Flavor

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, which is then purified.

Manufacturers add natamycin to foods as a preservative to prevent the growth of mold and yeast. It is commonly found on the surface of cheeses, in pickled vegetables like olives and peppers, and in some processed meat products to extend shelf life and maintain quality.

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, and therefore is not expected to cause systemic effects. International bodies like JECFA and EFSA have evaluated natamycin and have established acceptable daily intakes. No significant health concerns have been raised regarding its use at permitted levels in food.