Nisin
Score impact
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points/product
Description
Nisin (E234) is a food additive classified as a preservative, used to inhibit the growth of Gram-positive bacteria, especially spores of Clostridium and Bacillus. It is an antimicrobial peptide naturally produced by the bacterium Lactococcus lactis subsp. lactis during fermentation.
Industrially, it is obtained by controlled fermentation of milk or whey with selected strains of L. lactis, followed by purification, concentration, and drying. Nisin is a white to light brown powder, soluble in water, and stable under acidic conditions (pH 2-6). Its mechanism of action is based on the formation of pores in the bacterial cell membrane, causing ion loss and cell death.
It was discovered in 1928 and approved as a food additive in the European Union in 1983. The European Food Safety Authority (EFSA) has evaluated nisin several times, establishing an Acceptable Daily Intake (ADI) of 0-0.13 mg/kg body weight (expressed as nisin A). The World Health Organization (WHO) has also evaluated it, confirming its safety at authorized use levels.
Nisin is considered safe for the general consumer, although caution is recommended for people with allergies to milk proteins, as it may contain traces of milk. In food labeling, it must appear as "nisin" or "E234". Nisin is a widely accepted food additive with a favorable food safety profile supported by decades of use and toxicological studies.
Nisin is mainly used in dairy products, meat products, and canned vegetables to prevent the growth of pathogenic and spore-forming bacteria.
In the Spanish market, it is found in processed cheeses, cream, yogurts, cooked sausages (such as frankfurters and mortadella), and in some industrial bakery products. It is also used in canned vegetables and canned soups. According to EC Regulation 1333/2008, authorized limits vary by product: in processed cheeses, up to 12.5 mg/kg; in pasteurized cream, up to 10 mg/kg; in cooked sausages, up to 25 mg/kg; and in canned vegetables, up to 10 mg/kg. In the United States, the FDA allows its use in processed cheeses and cheese sauces, with similar limits. In Japan, nisin is approved for use in foods, but with stricter restrictions in some products.
Nisin is especially valued for its effectiveness against Listeria monocytogenes and Clostridium botulinum, making it a key preservative in the food industry.
Documented side effects of nisin are rare and generally mild. Animal studies have shown that very high doses (far above the ADI) can cause gastrointestinal effects, but no significant adverse effects have been observed in humans at authorized use levels.
EFSA and WHO conclude that nisin is not genotoxic, carcinogenic, or teratogenic. No specific allergies to nisin have been reported, although people with milk protein allergies could react to traces of milk present in the product. No interactions with medications are known. Nisin is rapidly metabolized in the gastrointestinal tract and does not accumulate in the body.
In summary, nisin is considered safe for the general population at the amounts used in foods.
- Nisin A
- Nisin Z
- Nisin Q
- Antimicrobial peptide from Lactococcus lactis
- Preservative E234
Products in our Spanish database containing this additive
Examples found in ComerClaro Spanish product database
Product names and supermarket data may appear in Spanish.
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