Natamycin is an antibiotic preservative with antifungal and anti-mold function, produced by bacteria Streptomyces natalensis And S. chattanoogensis.
Its use is restricted to the surface treatment of some hard and medium consistency cheeses, of sliced cheeses, always hard and medium consistency, of cured sausages, of canned meat products, etc.
Usually it does not present, at the recommended concentrations (ADI DOSE), side effects, also because natamycin is metabolized by the liver and subsequently eliminated. In case of excessive consumption and in predisposed people, natamycin can cause allergic reactions, nausea and appetite disturbances.
ADI DOSE: 0.3 mg per kg of body weight.
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