The application of Nisin in special medical purpose foods

Nisin is a polypeptide antibacterial substance produced by Streptococcus lactis, with excellent antibacterial properties. In foods for special medical purposes, its applications are as follows:

1. Antiseptic and Bacteriostatic Effect

The target population of foods for special medical purposes usually includes individuals with eating restrictions, digestive and absorption disorders, metabolic disturbances, or specific disease conditions. Such foods require a long shelf life and good microbial safety. Nisin exhibits strong inhibitory effects on spoilage bacteria and pathogenic bacteria, especially Gram-positive bacteria such as Staphylococcus aureus and Listeria monocytogenes. When applied to foods for special medical purposes, it can effectively inhibit the growth and reproduction of these harmful bacteria, prevent food spoilage, ensure food safety and stability, and extend the food’s shelf life.

2. Maintaining Food Quality

Some foods for special medical purposes may require storage and transportation under specific conditions, and the addition of nisin can help maintain food quality. For example, in certain special medical foods rich in protein or fat, bacterial contamination may cause changes in food flavor and texture. By inhibiting bacterial growth, nisin helps preserve the original flavor and texture of the food, ensuring that patients have a good dietary experience—thereby improving patients’ acceptance of and compliance with special medical foods.

3. Adapting to Special Nutritional Needs

For patients with specific disease states, such as those with gastrointestinal diseases or immune system disorders, their bodies are more sensitive to bacterial infections. The antibacterial effect of nisin can reduce the presence of bacteria in food, lowering the risk of infections in patients caused by consuming bacteria-contaminated food. This contributes to patients’recovery and the stabilization of their physical conditions, meeting their special nutritional needs and health status requirements.

According to the provisions of GB 2760 (National Food Safety Standard for the Use of Food Additives), the maximum usage of nisin in milk and dairy products (excluding varieties covered under 13.0 "Foods for Special Dietary Uses") is 0.5 g/kg. Its usage in foods for special medical purposes shall comply with the regulations and standards related thereto.