Further Support for Safety of Nisin as an Antimicrobial
Considerable research has confirmed the innocuity of nisin A, which Danisco has marketed as Nisaplin since 1953. Today, nisin A is the only form of nisin approved by CODEX Alimentarius and the joint FAO/WHO Expert Committee on Food Additives.
11 Nov 2010 --- Results from a new toxicity study indicate that Nisaplin, the nisin A natural antimicrobial produced by Danisco, is even safer than previously thought. Showing an acceptable daily intake (ADI) many times higher than current recommendations, the study supports the use of nisin A as an effective alternative to chemical preservatives in food.
Considerable research has confirmed the innocuity of nisin A, which Danisco has marketed as Nisaplin since 1953. Today, nisin A is the only form of nisin approved by CODEX Alimentarius and the joint FAO/WHO Expert Committee on Food Additives.
Compared to previous studies of nisin intake, which have been limited by the high salt content of the commercial nisin preparation, the nisin concentration used for this animal study was much higher. The findings reveal no observed adverse effects from a 90-day diet containing up to 5% nisin A – way above the ADI of 0.13mg per kilo body weight established by the EU Scientific Committee on Food.
“These results show a safe consumption level that is far higher than consumers’ actual intake of nisin A, used to control spore-forming spoilage organisms and pathogens in numerous food applications around the world,” says Joss Delves-Broughton, principal application specialist at Danisco.
The only nisin A preparation produced without allergens, Nisaplin is vegetable-based and recognised as an effective natural protectant.
“We generally see shelf-life improvement of 100% or more when Nisaplin is added,” Delves-Broughton states, adding that Danisco provides key customers with application support when applying Nisaplin to new and existing food products.
Nisaplin is produced at Danisco’s production plant in Beaminster, Dorset in the UK. Following a continuous improvement plan, the facility holds ISO certificates for quality management, food safety and environmental health and safety. The report from the toxicity study was published in Food and Chemical Toxicology, volume 48, issues 8-9.
