Considerations for Using Nisin in Food

·Usage Range and Dosage: According to China's "Hygienic Standards for the Use of Food Additives" (GB 2920-1996), the maximum allowable dosage of nisin is 0.2g/kg for canned foods and plant protein beverages, and 0.5g/kg for dairy and meat products. The actual dosage should be adjusted based on the specific food type and processing requirements.

·Dissolution Method: When using nisin, it should first be dissolved in 0.02 mol/L hydrochloric acid before being added to the food.

·Antimicrobial Spectrum Limitation: Nisin's antimicrobial spectrum is relatively narrow, primarily inhibiting Gram-positive bacteria. For broader antimicrobial effects, it can be combined with other preservatives (e.g., sorbic acid) or processing methods (e.g., irradiation).

·Allergic Reactions: Some individuals may develop allergic reactions to nisin, exhibiting symptoms such as skin itching, redness, and difficulty breathing. People with known nisin allergies should avoid consuming foods containing this ingredient.

·Impact on Gut Microbiota: Long-term excessive consumption of nisin may disrupt the balance of gut microbiota, reducing the number of beneficial bacteria while allowing harmful bacteria to thrive, potentially leading to digestive issues like diarrhea or constipation. Therefore, foods containing nisin should be consumed in moderation.

Nisin offers significant benefits in food applications, but it is essential to follow proper usage guidelines to ensure both safety and efficacy.