Supply Nisin for Food

The use of nisin in the food industry requires compliance with regulatory standards, safety, product characteristics, and other conditions. In China, the use of nisin must comply with the "National Food Safety Standard for the Use of Food Additives" (GB 2760). This standard details the permissible uses and maximum usage amounts of nisin in various food products. For example, in dairy and dairy products, the maximum usage amount is 0.5g/kg (excluding specific varieties); in canned edible fungi and algae, eight-treasure porridge canned food, other miscellaneous grain products (limited to miscellaneous grain sausage products), instant rice and noodle products, and pre-prepared meat products, the maximum usage amounts are 0.2g/kg, 0.2g/kg, 0.25g/kg, 0.25g/kg, and 0.5g/kg, respectively.

As a food preservative, nisin's safety has been recognized by several authoritative organizations, including the European Food Safety Authority (EFSA), the U.S. Food and Drug Administration (FDA), and the World Health Organization (WHO). These organizations agree that nisin is safe at the specified usage levels.

Nisin is a natural preservative that quickly hydrolyzes into amino acids under physiological pH conditions and the action of α-chymotrypsin in the human body. It does not alter the normal gut flora and does not lead to resistance issues or cross-resistance as seen with other antibiotics.

Nisin inhibits most Gram-positive bacteria, especially common spoilage and pathogenic bacteria such as Clostridium, Staphylococcus aureus, and Listeria. Its antimicrobial activity mainly works by disrupting the normal function of bacterial cell membranes, inhibiting bacterial protein synthesis, and affecting bacterial DNA replication.

Nisin remains stable within a pH range of 3.0 to 9.0 and retains its antimicrobial activity during heat processing. Moreover, it can coexist with various commonly used food additives and ingredients without causing chemical reactions or mutual interference.

Nisin is suitable for various food products, including dairy products, canned foods, alcoholic beverages, ready-to-eat foods, and other foods requiring preservation. When used, it should be added to food after being dissolved in water or liquid, with specific usage amounts and methods determined based on the product's formulation and processing requirements. For storage, it should be kept in a cool, dry, and sealed environment, avoiding direct sunlight and high temperatures to ensure its stability and activity.

The use of nisin in the food industry requires meeting multiple conditions, including safety, regulatory standards, product characteristics, and usage precautions. Only by fulfilling these conditions can the safe and effective application of nisin in food be ensured.