The Application and Certification of Nisin in Organic Food

Nisin, an antimicrobial peptide naturally produced by lactic acid bacteria, has attracted much attention in the field of food preservation due to its properties such as high-efficiency bacteriostasis, high safety, and biodegradability. Especially in organic food, the compatibility of its application with organic certification systems has become a focus of the industry.

I. Application Logic and Advantages in Organic Food

Organic food emphasizes the production principles of "natural, no chemically synthesized additives, and eco-friendly", and the natural origin and functional characteristics of nisin make it an ideal choice for preserving organic food.

Antibacterial Range and Application Scenarios

Nisin has a strong inhibitory effect on Gram-positive bacteria (such as Staphylococcus aureus, Clostridium botulinum, Listeria), and is particularly suitable for organic foods susceptible to contamination by such bacteria, including:

Dairy products (organic cheese, yogurt): Inhibiting spoilage caused by lactococci and bacilli, and extending the shelf life;

Meat products (organic sausages, ham): Blocking the production of botulinum toxin and reducing microbial risks;

Plant-based foods (organic soy products, vegetable cans): Inhibiting heat-resistant spore-forming bacteria, reducing the intensity of sterilization during processing, and retaining nutrition and flavor.

Alignment with Organic Concepts

Natural origin: Nisin is produced by fermentation of lactic acid bacteria, belonging to microbial metabolites rather than chemical synthesis, which meets the core requirement of organic food "prohibiting the use of artificially synthesized preservatives";

Safety: Evaluated by institutions such as FAO/WHO, nisin has no restriction on the acceptable daily intake (ADI), and can be decomposed by proteases in the human digestive tract without residual risks;

Environmental friendliness: Its biodegradability avoids pollution of soil and water by chemical preservatives, which is consistent with the ecological cycle concept of organic agriculture.

II. Usage Restrictions and Controversies in Organic Food

Although the natural properties of nisin give it application potential, its use is not completely unrestricted in organic certification systems, and standards vary in different regions:

Differences in Certification Standards

EU: According to Regulation (EC) 834/2007, organic food is allowed to use "naturally derived preservatives", but requires that their production process complies with organic standards (e.g., the fermentation medium must be organic raw materials). Nisin can be included in the permitted list if produced through "natural extraction + organic fermentation" processes;

USA: The USDA organic certification stipulates that only "non-synthetic substances necessary in organic production" are allowed. Nisin, as a natural microbial product, is listed as a "permitted additive" but needs to be evaluated by the National Organic Standards Board (NOSB);

China: According to Organic Products (GB/T 19630), chemically synthesized preservatives are prohibited in organic food. Nisin, as a "microbial metabolite", can be used only after approval by the Certification and Accreditation Administration of China, and it is necessary to prove its "necessity" in preservation (i.e., it cannot be replaced by process optimization).

Controversy: The Boundary Between "Natural" and "Processed"

Some viewpoints hold that although nisin is naturally derived, industrial production involves processing steps such as extraction and purification, which may introduce non-organic auxiliary materials (e.g., non-organic carbon sources in the medium). Therefore, it is necessary to strictly check whether its production chain complies with organic standards. For example, if genetically modified lactic acid bacteria or non-organic glucose are used in the fermentation process, nisin may fail to pass organic certification.

III. Certification Path for Application in Organic Food

To use nisin in organic food and obtain certification, the following core requirements must be met:

Organic Compliance of Production Process

Fermentation strains: Must be non-genetically modified lactic acid bacteria, and their sources comply with organic agricultural norms (e.g., isolated from organic fermented foods);

Culture medium: Must use organic raw materials (e.g., organic glucose, organic whey), and prohibit the addition of chemically synthesized nutrients;

Extraction process: Nisin is purified by physical methods (e.g., membrane filtration, crystallization) to avoid the use of organic solvents or chemical precipitants, ensuring no residual pollutants in the final product.

Proof of Usage Amount and Necessity

Organic certification bodies require that the use of nisin must comply with the "principle of minimal intervention":

The dosage must be controlled at the minimum level for effective bacteriostasis (usually 0.025-0.2 g/kg) to avoid excessive use;

Enterprises must provide data to prove that without nisin, organic food would have a too short shelf life or safety risks due to microbial contamination, and cannot be replaced by process improvements (e.g., low-temperature sterilization, packaging optimization).

Labeling and Traceability Requirements

Organic food containing nisin must clearly indicate its addition amount and origin on the label (e.g., "Contains natural antimicrobial peptide nisin, derived from lactic acid bacteria fermentation"), and retain complete production records (including nisin purchase batches and test reports) for traceability and verification by certification bodies.

IV. Future Trends: Technological Optimization and Standard Synergy

With the expansion of the organic food market, the application of nisin will rely more on technological innovation and global standard synergy:

Developing "organically fermented nisin": Optimizing lactic acid bacteria strains through gene editing to increase nisin yield, while using 100% organic medium to meet the strictest organic certification requirements;

Promoting the unification of international standards: Reducing differences in regulations on nisin use across regions and establishing a global universal evaluation framework based on "naturalness, safety, and necessity";

Combining with other natural preservation technologies: Compound nisin with plant extracts (e.g., rosemary, tea polyphenols) and fermentation metabolites (e.g., organic acids) to form a synergistic bacteriostatic system, reducing the usage of a single additive and better fitting organic concepts.

The application of nisin in organic food is a combination of "natural preservation" and "organic standards". Its feasibility depends on the compliance of the production process, the necessity of use, and the recognition of certification systems. With technological progress and standard improvement, nisin is expected to become one of the core solutions for organic food preservation, balancing the dual needs of food safety and organic attributes.