E234 · Preservatives

Nisin

Limited risk

Natural antibacterial peptide from fermentation.

Category: Preservatives
Acceptable daily intake: 1 mg/kg body weight/day (EFSA)
Vegan: Yes
Vegetarian: Yes

What it is

A naturally occurring antimicrobial peptide produced by bacteria, used to kill other competing spoilage organisms.

How it is used in food

Highly effective against heat-resistant spores, extending the shelf life of processed cheeses and meats.

Commonly found in

Cheese rinds
Processed cheese
Canned foods

Health and safety

Very low. Nisin is a short protein, so digestion breaks it into amino acids like any other dietary protein. It acts on bacterial cell walls, a structure human cells do not have.

EFSA evaluated nisin and set an acceptable daily intake (ADI) of 1 mg/kg body weight. It is a natural antimicrobial peptide that digestion breaks down into standard amino acids like any dietary protein. It presents minimal safety concern for consumers when used within approved food limits.

Targeted Antimicrobial

General population · evidence: suspected

While it kills specific harmful bacteria, nisin breaks down quickly in human digestion and does not disrupt the general gut microbiome.

EFSA re-evaluated nisin and found no safety concern at permitted uses. It has been in food use since the 1950s.

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: E234

How it is made

Produced through the natural fermentation of specific bacterial strains (like Lactococcus lactis or Streptomyces natalensis).

Bacterial Fermentation — Produced by fermenting milk or milk-based substrates with Lactococcus lactis.

Worth knowing

Nisin is a naturally occurring peptide produced by the lactic acid bacterium Lactococcus lactis.

Conclusion

There is very little reason to avoid nisin in processed cheese or canned foods. Because this antimicrobial peptide is a short protein, digestion breaks it down into simple amino acids just like any dietary protein. EFSA confirmed its safety, meaning it presents a minimal concern within its permitted limits.

References

EFSA evaluation of E234 — EFSA

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Entry last reviewed 2026-07-28.

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