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Nisin is a polypeptide composed of 34 amino acids, originally prepared from the fermentation product of Lactococcus lactis. Its natural origin endows it with high biocompatibility and safety.

In the human digestive system, nisin can be rapidly degraded into amino acids by proteolytic enzymes and then absorbed. This means it does not accumulate in the body and does not adversely affect the gut microbiota. From a biodegradability perspective, it is safe. Various tests have demonstrated the high safety of nisin. For instance, the median lethal dose (LD50) for mice is about 7000 mg per kg of body weight, which is close to the LD50 of common table salt, indicating it is non-toxic and does not pose acute toxicity hazards to humans under normal usage conditions.

As a natural preservative, nisin has been approved for use in over 60 countries and regions, including internationally as well as in Europe, the United States, Australia, New Zealand, and Japan. The food safety regulatory agencies in these countries and regions have conducted rigorous evaluations and confirmed that nisin is safe when used within the prescribed amounts. Several authoritative organizations, including the European Food Safety Authority (EFSA), the U.S. Food and Drug Administration (FDA), and the World Health Organization (WHO), have evaluated the safety of nisin for consumption. These organizations have concluded that nisin is safe under the specified conditions of use and does not pose adverse health effects to humans.

Nisin has a long history of use in the food industry and has been widely applied in dairy products, meat products, canned foods, seafood, and other fields. In these practical applications, nisin has consistently shown good preservative effects and safety.

The safety of nisin in food is very high. As a natural, non-toxic, and efficient biological preservative, it has been widely used in the food industry and has gained broad recognition and acceptance internationally.