Food Additive Nisin

When using nisin as a food additive, the amount should be strictly controlled in accordance with relevant standards and regulations to ensure the safety and quality of food. Based on the information in the reference article, here are detailed guidelines for controlling the usage of nisin in products:

1.Follow national standards

According to the "National Standards for the Use of Food Additives" (GB2760-2014), there are clear limits on the maximum usage of nisin in different foods. For example, the maximum usage for bakery products is not more than 0.25g/kg, cake products not more than 0.5g/kg, dairy products not more than 0.1g/kg, meat products not more than 0.15g/kg, and condiment sauces not more than 0.1g/kg.

2.Consider food characteristics and production processes

The amount of nisin added should be adjusted according to the specific characteristics and production processes of the food. For example, in dairy products, different product types and pH values may require different addition amounts. When using nisin, ensure its uniform distribution in the food to avoid local concentrations.

3.Safety assessment

Before using nisin, a safety assessment should be conducted, including evaluating whether its preparation process meets hygiene standards, ensuring that the product is free of harmful substances and microbial contamination. Evaluate the purity of nisin and whether it contains ingredients harmful to humans. Assess its toxicity and allergenicity to ensure that it does not pose a hazard to humans at the specified usage levels.

4.Practical application suggestions

For chilled meat products, adding 5g/100kg to 15g/100kg of nisin combined with a small amount of other preservatives can extend the shelf life to over three months under normal temperature conditions. Adding 0.05g/kg of nisin to yogurt or fruit yogurt with a pH value of around 4, after sterilization at 90°C for 20 minutes, can extend the shelf life from 6 days to over a month under normal temperature conditions. Adding 0.05g/kg to 0.1g/kg of nisin to cheese can solve the spoilage problem caused by heat-resistant Gram-positive bacterial spores.

5.Record and monitor

During the production process, detailed records of the addition amount and usage of nisin should be kept for monitoring and traceability. Regularly test the content of nisin in the product to ensure it complies with the maximum usage specified.

6.Training and awareness enhancement

Train production personnel to ensure they understand the usage standards and precautions for nisin. Raise employees' awareness of food safety and quality control to ensure they operate strictly according to relevant standards and regulations. By following the above guidelines and measures, the usage of nisin in products can be effectively controlled, ensuring the safety and quality of food.