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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add natamycin as a preservative to prevent the growth of molds and yeasts …
What it is
Natamycin is a natural antifungal substance produced by the bacterium *Streptomyces natalensis*. It is a polyene macrolide antibiotic, meaning it has a specific chemical structure that allows it to fight fungi. It is obtained through a fermentation process.
Why it's used
Manufacturers add natamycin as a preservative to prevent the growth of molds and yeasts on the surface of certain foods. It is commonly used on cheeses, cured meats, and some baked goods to extend their shelf life.
Health notes
In the United States, natamycin is approved by the FDA as a food additive. At typical intake levels, it is generally recognized as safe. JECFA has evaluated natamycin and set an acceptable daily intake. EFSA has also evaluated natamycin and concluded it is safe for its approved uses. There are no notable controversies regarding its safety when used as a food additive.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.