Is it safe to consume natamycin?

December 20, 2025 •

2 min read

According to the World Health Organization and numerous regulatory bodies like the FDA, natamycin is a globally approved food preservative considered safe for human consumption at specified low levels. It is a naturally occurring antifungal agent used to prevent the growth of yeasts and molds on the surface of various foods.

Quick Summary

This guide examines the safety of consuming natamycin, a natural antifungal food preservative. It details its use, the backing of global food safety authorities, potential side effects, and application methods, helping consumers make informed decisions about treated products.

Key Points

Safety Approved by Global Regulators: Natamycin is deemed safe for consumption by major food safety authorities, including the FDA, EFSA, and WHO, at specified dietary levels.
Natural Origin: It is a naturally occurring antifungal produced through bacterial fermentation, appealing to consumers seeking 'clean label' products.
Limited Absorption: The compound has very low water solubility, which means it stays on the surface of foods where it is applied and is poorly absorbed by the body upon ingestion.
Antifungal Specificity: It specifically targets fungal cell membranes by binding to ergosterol, a sterol found only in fungi, leaving human cells and beneficial gut bacteria unharmed.
Low Toxicity: At regulated consumption levels, natamycin has a very low risk of toxicity, though high doses may cause mild gastrointestinal issues in some individuals.
Prevents Mycotoxins: By inhibiting mold growth, natamycin prevents the formation of potentially harmful mycotoxins in food products.

Natamycin: A Closer Look at this Natural Antifungal

Natamycin, also known as pimaricin and E235, is a natural polyene macrolide antibiotic produced by Streptomyces natalensis. Used in the food industry for over 30 years, it acts as a biopreservative by inhibiting yeast and mold growth, thus extending shelf life and preventing mycotoxin formation.

The Science Behind Natamycin's Safety

Global authorities like the FDA, EFSA, and JECFA have approved natamycin for food use, deeming it safe within specified limits based on extensive studies. Its safety stems from its mechanism: it targets ergosterol in fungal membranes, which is absent in human cells and bacteria. Its low water solubility ensures it remains on food surfaces, limiting absorption and systemic exposure.

How Natamycin is Used in Food

Natamycin is primarily a surface treatment for dairy and meat products to prevent mold and yeast growth. Common applications include cheese (spraying, dipping, or in coatings), dried and fermented sausages (surface spray/dip), and yogurt. It is also permitted in some countries for use in baked goods, fruit juices, and wine.

Potential Side Effects and Sensitivities

While generally safe, high oral doses of natamycin may cause gastrointestinal upset. These effects are linked to doses far exceeding typical dietary intake. Topical medical use (e.g., Natacyn for eye infections) can cause mild eye irritation. Allergic reactions are possible but rare.

Natamycin vs. Other Preservatives

Comparing natamycin to other preservatives highlights its unique properties:


Feature	Natamycin (E235)	Sorbates (e.g., Potassium Sorbate)	Benzoates (e.g., Sodium Benzoate)
Source	Natural (bacterial fermentation)	Synthetic or natural sources	Synthetic
Effective Against	Yeasts and molds only	Yeast, molds, and some bacteria	Yeasts, molds, and bacteria
Mechanism	Binds to fungal ergosterol, inhibiting growth	Disrupts cell metabolism	Disrupts cell metabolism
Solubility	Low in water; stays on food surface	High in water; penetrates food	High in water; penetrates food
Taste/Odor Impact	Tasteless and odorless	Can have minimal flavor impact	Can affect flavor, especially at high concentrations

Does Natamycin Impact Gut Bacteria?

Concerns about natamycin's effect on gut bacteria are minimal because it is poorly absorbed and largely broken down in the large intestine. Its mechanism targeting ergosterol means it doesn't affect bacteria, including beneficial gut flora. EFSA considers dietary levels safe with no relevant risk of developing resistant fungi.

Conclusion

Natamycin is considered safe for consumption when used within approved regulatory limits. This natural antifungal effectively targets molds and yeasts without harming beneficial bacteria or posing significant health risks at typical intake levels. Its limited absorption reinforces its safety profile for food applications. While rare sensitivities exist, natamycin is a valuable tool for extending shelf life and preventing mycotoxins.

For more detailed information on food additives, consult reputable sources like the FDA.

Frequently Asked Questions

Natamycin, also known as pimaricin (E235), is a natural antifungal agent produced by the bacterium Streptomyces natalensis. It works by binding to ergosterol in the cell membranes of yeasts and molds, which are not present in bacteria or human cells, effectively stopping their growth.

For most people, consuming natamycin in preserved foods is not dangerous. Major health organizations, including the FDA and WHO, have approved its use at low, regulated levels after extensive safety reviews. It is poorly absorbed by the body, minimizing systemic exposure.

Yes, though it is rare, some individuals may experience allergic reactions to natamycin. Symptoms can include skin rash, hives, or swelling. Individuals with known sensitivities should avoid products containing it.

Natamycin is commonly found in dairy products like cheese (especially surface-treated, hard, and semi-hard types) and yogurt. It can also be used as a surface preservative on dried or fermented sausages.

No, natamycin is not known to harm beneficial gut bacteria. It works by targeting fungal cell membranes, which contain ergosterol. Since bacteria do not have ergosterol in their membranes, they are unaffected by natamycin.

Yes, natamycin is considered a natural preservative. It is a fermentation product derived from a naturally occurring soil bacterium, making it a popular choice for 'clean label' food products.

It is used to prevent the growth of yeasts and molds that cause food spoilage, discoloration, and potential mycotoxin production. This extends the shelf life of foods, reduces waste, and enhances overall product safety.