Natamycin
Antifungal for cheese rinds; antibiotic-class debate.
- Category
- Preservatives
- Acceptable daily intake
- 0.3 mg/kg body weight/day (EFSA)
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Natamycin is an antifungal compound produced by soil bacteria, applied to the surface of cheese and cured sausage to stop mould.
How it is used in food
Inhibits mold growth specifically on the surface of cheeses and dried sausages without altering the taste.
Commonly found in- Cheese rinds
- Processed cheese
- Canned foods
Health and safety
It is very poorly absorbed from the gut, and it is applied to the rind rather than mixed through the food. The genuine debate is not toxicity but resistance: natamycin belongs to the same antifungal class used in medicine, so its food use is deliberately restricted to surface treatment with limits on how far it may penetrate.
EFSA evaluated natamycin and established an acceptable daily intake (ADI) of 0.3 mg/kg body weight. It is poorly absorbed by the digestive system, which keeps systemic exposure extremely low. To manage concerns regarding antifungal resistance, its use is strictly limited to surface treatments on cheese rinds and cured meats.
Low Absorption
Natamycin is essentially unabsorbed by the human gastrointestinal tract and poses negligible risk when used as a surface treatment.
Permitted only for surface treatment of certain cheeses and dried sausages, with a limit on penetration depth. EFSA reviewed it and set an acceptable intake; the standing question is antifungal resistance rather than direct toxicity.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E235
Worth knowing
Unlike antibiotics targeting bacteria, natamycin specifically binds to sterols in fungal cell walls.
Conclusion
You only need to mind natamycin if you eat cheese rinds and care about the wider debate over antifungal resistance. Applied strictly to the surface of cheeses and dried sausages, it is poorly absorbed by the body, but regulations limit its penetration depth to preserve the effectiveness of medical antifungals.
References
- EFSA evaluation of E235 — EFSA
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