Is Natamycin in Shredded Cheese Safe?: A Comprehensive Guide to the Preservative

November 1, 2025 •

3 min read

According to research published by the National Institutes of Health, natamycin, a natural antifungal preservative, is a highly effective tool for extending the shelf life of food products and combating spoilage. But when you see 'natamycin' on the label of shredded cheese, you might wonder: Is natamycin in shredded cheese safe? This article explores the science behind this common additive.

Quick Summary

Natamycin is a natural antifungal additive approved by global food safety authorities for use in shredded cheese to prevent mold and yeast growth. While safe for most, some individuals may experience mild gastrointestinal sensitivity. The use of natamycin reduces food waste and inhibits the production of harmful mycotoxins by molds.

Key Points

Approved as Safe: Global food safety agencies, including the FDA, EFSA, and WHO, have approved natamycin for use as a food additive within specific, safe limits.
Prevents Mold and Yeast: Natamycin is a potent antifungal that specifically targets and inhibits the growth of mold and yeast on the surface of cheese.
Minimally Absorbed: Due to its low water solubility, natamycin remains primarily on the surface of the food and is poorly absorbed by the human body.
Reduces Food Waste: By extending the shelf life of shredded cheese, natamycin helps reduce food spoilage and waste.
Selective Action: Unlike some other preservatives, natamycin does not harm the beneficial bacteria involved in cheese ripening, preserving its flavor and quality.
Allergy Considerations: While rare, a small number of individuals may have sensitivities to natamycin, with reported side effects like mild gastrointestinal upset.
Natural Origin: Natamycin is produced naturally by the bacterium Streptomyces natalensis, making it a 'natural' alternative to synthetic preservatives for many manufacturers.

What is Natamycin?

Natamycin, also known as pimaricin (E235 in Europe), is a naturally occurring antimicrobial compound produced during the fermentation of the bacterium Streptomyces natalensis. Discovered in the 1950s, this polyene macrolide antibiotic works by binding to sterols in fungal cell membranes, effectively disrupting them and inhibiting growth. A key advantage for cheese making is that natamycin is inactive against bacteria. This allows it to prevent unwanted mold without affecting the beneficial bacteria needed for ripening and flavor.

The Role of Natamycin in Food Production

Used for decades as a food preservative, natamycin is effective at low concentrations (typically 1-10 parts per million). It prevents fungal spoilage, which significantly reduces food waste and protects consumers from harmful mold-produced mycotoxins. Its natural origin and effectiveness make it a popular choice for manufacturers seeking a 'clean label'.

The Regulatory Verdict: Is Natamycin in Food Safe?

Global food safety organizations have evaluated and approved the use of natamycin as a food additive within specific limits. For instance, the FDA allows its use in cheese up to 20 milligrams per kilogram (20 ppm) to inhibit mold and yeast. The EFSA has found no safety concerns when used at approved levels on certain cheeses, and JECFA considers its Acceptable Daily Intake satisfactory. Natamycin is usually applied as a powder mixed with an anti-caking agent to the surface of shredded cheese to inhibit mold.

Potential Concerns and Allergic Reactions

While most consumers have no issues with natamycin, a few potential concerns exist.

Sensitivities and Allergies: A small number of individuals report mild gastrointestinal issues or other reactions after consuming products with natamycin. These sensitivities are different from the severe allergic reactions linked to higher concentration, pharmaceutical-grade natamycin used in eye drops.
Antifungal Resistance: There is a theoretical concern about food-grade natamycin potentially contributing to antifungal resistance in the gut. However, regulatory reviews have not identified this as a significant safety issue at food-use levels.
The 'Natural' Debate: The use of natamycin is debated by some retailers who avoid it based on their definition of 'natural', despite its microbial origin. This is generally a marketing preference rather than a food safety issue, given its regulatory approval.

Natamycin vs. Other Preservatives: A Comparison

Comparing natamycin with other preservatives helps understand its use. Here's a comparison with sorbate:


Feature	Natamycin	Sorbate
Origin	Natural, derived from bacteria.	Chemical, synthesized.
Antimicrobial Effect	Fungicidal (kills fungi).	Fungistatic (inhibits fungal growth).
Effect on Bacteria	No effect on bacteria, allowing bacterial ripening.	Can have some bactericidal effect.
Migration	Limited migration; stays on the surface due to low solubility.	Penetrates into the food product.
Effect on Flavor	Tasteless and odorless at low concentrations.	Can impart a bitter flavor if not used correctly.
Effective pH Range	Wide range (pH 3-9), suitable for many foods.	Effective primarily at acidic pH levels.

How to Identify Natamycin on a Label

To check for natamycin, look at the ingredient list for 'natamycin' or, in Europe, 'pimaricin (E235)'. In the U.S., it's usually listed as 'natamycin'. Products specifically avoiding it may state they are preservative-free, use different methods, or have a shorter shelf life, as some retailers prefer.

The Nutritional Context and Final Verdict

From a nutritional standpoint, the minimal amount of natamycin used has little impact. It's used in trace amounts and poorly absorbed by the body. The main nutritional factors in cheese are typically its fat and sodium content.

Using natamycin involves a trade-off: extended shelf life and reduced food waste versus using a food additive. Consumers decide if the benefits of a longer, safer shelf life outweigh personal preferences regarding additives. Those with sensitivities might choose cheeses without natamycin or shred block cheese at home.

Conclusion

Global food safety agencies generally consider natamycin safe for the general population within approved limits. It is a natural antifungal effective against mold and yeast, reducing waste and preventing harmful mycotoxin formation. While rare sensitivities and potential resistance are concerns, they are minimal compared to the food safety benefits. For further scientific details, {Link: foodadditives.net https://foodadditives.net/preservatives/natamycin/} provides additional information, or consult the review from the National Institutes of Health.

Frequently Asked Questions

Natamycin, also known as pimaricin, is a natural antifungal substance produced by bacteria. In Europe, it is listed as the food additive E235. It is used as a preservative to inhibit mold and yeast growth on the surface of cheese and other products.

Yes, although it is rare. A small number of individuals may experience sensitivity or allergic reactions to natamycin. If you have known allergies to polyene antibiotics, consult a doctor or avoid products containing it.

Natamycin is a polyene macrolide antibiotic, but its function as a food additive is specifically antifungal. It has no effect on bacteria, meaning it will not harm or disrupt the healthy bacterial cultures in your gut or in cheese.

Natamycin is added to shredded cheese primarily to prevent the growth of mold and yeast. Because shredded cheese has a larger surface area exposed to air, it is more susceptible to spoilage. Natamycin extends the product's shelf life.

To avoid natamycin, look for cheeses with ingredient lists that do not include 'natamycin' or 'pimaricin (E235)'. Buying and shredding a block of cheese yourself is one reliable way to control the presence of preservatives.

No. When used in the low, approved concentrations, natamycin is tasteless and odorless. It does not penetrate the cheese, so it has no effect on the cheese's flavor, texture, or nutritional content.

According to food additive evaluations, natamycin is generally safe. However, as with any food additive during pregnancy, it is best to consult with a doctor for personalized dietary advice.

Yes. Beyond cheese, natamycin is approved for use in other foods, such as certain yogurts, fermented meats, and baked goods, to prevent spoilage from yeast and mold.

Yes, natamycin is typically considered both gluten-free and vegan. It is derived from a natural bacterium through a fermentation process that does not involve animal products or gluten-containing ingredients.