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France: Natamycin in ripened and processed cheese

Only a few countries allow the application of Natamycin being a food preservation substance. France may use this substance in a lot of products. Natamycin may be used to preservation of ripened and processed cheese with an external treatment. The maximum level in France for these products is 12.5 µg/g. It does not affect the food maturing process. Room temperature does not affect the properties of natamycina.

Countries regulate these data and establish restrictions on the use of the natamycin. It is important to check the law of France.

Source: DAVIDSON, P. Michael; SOFOS, John N.; BRANEN, A. Larry (ed.).Antimicrobials in food. CRC press, 2005.

VGP, specializing in the manufacture, distribution and sale of Natamycin to major food industries worldwide since 1988. 

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France: Natamycin in ripened and processed cheese
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