As is well-known, and as mentioned in previous articles, the conservation of food products depends largely on the quality of the product and the suitability of the container in which it is stored. That is why it is necessary to develop and evaluate the antimicrobial efficacy in the natamycin films that are normally applied to the surface of dairy products during their production process.
The ultimate goal – for both cheeses and other dairy products – is consequently to optimise the production process, and increase the shelf life and food safety for the end consumer.
Using Gorgonzola cheese as an example, films with different concentrations of natamycin have been produced and tested to evaluate their effectiveness against the Penicillium roqueforti bacteria on the surface of the cheese.
As a general rule, films with a concentration of natamycin of between 2 and 4% have satisfactory results for the inhibition of fungi, even when the amount released is less than the maximum allowed by current legislation.
Accordingly, we can conclude that it is necessary to use this type of film primarily to guarantee the food safety of this type of dairy products, as previously mentioned.