Vinegar And Natamycin

Vinegar is a liquid made from the fermentation of ethanol by acetic acid bacteria. It is used as a condiment and preservative. Natamycin is a natural antifungal agent produced by the bacterium *Streptomyces natalensis*. It is used to prevent mold and yeast growth on the surface of foods.

Manufacturers add vinegar for its acidic flavor and preservative qualities, and natamycin as a surface mold inhibitor. They are often found together in dairy products like yogurt and dips, as well as in some cheeses and processed meats.

Vinegar is generally recognized as safe (GRAS) by the FDA. Natamycin is also permitted for use in food by the FDA. Both are commonly consumed in small amounts without known adverse health effects. JECFA and EFSA have evaluated natamycin and established acceptable daily intakes. There are no significant controversies regarding their use at typical levels.