Food preservative nisin

Nisin, as a food preservative, is widely recognized for its safety. It is a polypeptide composed of 34 amino acids that can be degraded into amino acids by proteases in the body after consumption, absorbed without altering the normal intestinal flora, and does not lead to resistance issues or cross-resistance that other antibiotics might cause. Additionally, nisin has demonstrated a high level of safety in various tests, with an LD50 (lethal dose for 50% of subjects) in mice of about 7000 milligrams per kilogram of body weight, which is close to that of common table salt, thus it is considered to be a non-toxic substance.

Internationally, including in over 60 countries and regions such as Europe, the USA, Australia, New Zealand, and Japan, nisin is permitted as a food preservative. The regulations in these areas have undergone strict risk assessments and have set limits on its usage and maximum allowable amounts to ensure public health. Moreover, due to its natural, effective, and safe properties, nisin is regarded as an excellent alternative to synthetic preservatives.

The safety of nisin as a food preservative has been thoroughly verified and recognized. Although it is considered safe, it is still important to adhere to relevant regulations and standards when using it, ensuring that its usage in foods complies with the rules to protect consumer health.