The safety of Nisin in airline food

The safety of nisin for application in airline catering has been widely recognized by international authoritative institutions. Its natural origin, human-metabolizable property, and strict dosage limitations make it a highly safe preservative suitable for the special scenarios of airline catering. The specific safety basis and application guarantees are as follows:

I. Toxicological Safety: Natural Metabolism Without Accumulation and Extremely Low Toxicity

Origin and Metabolic CharacteristicsNisin is a natural peptide produced by the fermentation of Streptococcus lactis, rather than a chemically synthesized preservative. After human ingestion, proteases in the digestive tract can rapidly decompose it into amino acids, which participate in the normal protein metabolism cycle of the human body. It leaves no residues, has no cumulative toxicity, and does not form harmful substances in the body.

Conclusions of Authoritative Toxicological EvaluationsThe Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an acceptable daily intake (ADI) of 33,000 IU/kg body weight for Nisin (equivalent to approximately 0.33 mg/kg body weight). Based on the conventional addition level of Nisin in airline catering (0.05–0.2 g/kg), the dose of Nisin ingested by adults through a single airline meal is far below the ADI value, and long-term consumption will not cause harm to health.

No Teratogenic or Carcinogenic RisksMultiple animal experiments have demonstrated that Nisin exhibits no teratogenic, carcinogenic, or mutagenic effects even at doses far exceeding the practical application level. It also has no adverse impacts on the reproductive system, nervous system, etc., with safety significantly higher than that of some chemical preservatives.

II. Compliance Safety: Meeting International Aviation and Food Regulatory Standards

Satisfying Special Requirements for Airline CateringThe International Air Transport Association (IATA) and airline catering enterprises worldwide impose strict restrictions on the use of food additives. Due to its characteristics of "natural origin, no off-flavor, and no impact on food sensory properties", Nisin has been included in the list of permitted preservatives for airline catering, suitable for all categories of airline meals including business class and economy class options.

Conforming to National Food Safety Standards of Multiple CountriesChina’s National Food Safety Standard for the Use of Food Additives (GB 2760-2014) clearly stipulates that Nisin can be used in ready-to-eat meat products, dairy products, rice and flour products, etc., with a maximum addition level of ≤ 0.2 g/kg. The European Union Regulation (EC) No 1333/2008 and the US FDA 21 CFR §184.1565 have also approved Nisin as a "Generally Recognized as Safe (GRAS)" food additive, ensuring the compliance of airline catering in cross-border transportation.

III. Application Scenario Safety: Adapting to the Storage, Transportation and Consumption Characteristics of Airline Catering

No Off-Flavor Residue and No Impact on Airline Catering TasteAirline catering has strict flavor requirements. Nisin itself is colorless and tasteless; its addition will not alter the original taste and flavor of meals, which is superior to some chemical preservatives (e.g., potassium sorbate) that may have a slight off-flavor, thus avoiding negative impacts on passengers’ dining experience.

Withstanding Airline Catering Processing, Storage and Transportation Conditions Without Producing Harmful SubstancesNisin maintains good stability under the mild thermal processing conditions (105–121℃), vacuum packaging, and room-temperature/low-temperature storage and transportation environments commonly used in airline catering, without decomposing to produce toxic by-products. Meanwhile, its antibacterial activity is not affected by short-term temperature fluctuations in airline cargo holds, continuously ensuring food hygiene and safety.

IV. Applicability to Special Populations: Covering Most Passenger Groups

Nisin has good tolerability for the vast majority of passengers, including general healthy individuals, children, and the elderly.

Only a very small number of people allergic to Streptococcus lactis (with an extremely low clinical incidence) need to avoid food containing Nisin, and such cases can be prevented by allergen labeling on airline catering.