Nisin-food preservative
Nisin is a natural anti-microbial agent used as a preservative in heat processed and low pH foods. Its anti-microbial activity is used against a wide range of gram-positive bacteria and their spores, which cause food spoilage. It especially inhibits heat-resistant bacilli, such as B.Stearothermophilus, C.Butyricum
and L.monocytogenes.Nisin alone is not effective against gram-negative bacteria or yeasts and molds. Research has shown that Nisin in combination with chelating agents such as EDTA or nonionic surfactants such as Polysorbate 20, shows potent bactericidal activity against gram-negative organisms.
Food applications:Nisin is classified as Generally Recognized As Safe (GRAS) by the FDA in CFR Title 21 184:1538, and is permitted to inhibit the outgrowth of Clostridium botulinum spores (the cause of botulism) and toxin formation in pasteurized process cheese spreads with fruits, vegetables or meats at levels not exceeding good manufacturing practice. Current good manufacturing
practice, in this case, is the quantity of the ingredient that delivers a maximum of 250 ppm of Nisin in the finished product. Nisin is also approved for liquid egg products, dressings, and sauces.
Personal Care Applications:
Nisin is shown to have bactericidal activity in topical
Applications in the treatment of acne.
Veterinary Pharmaceutical Applications:
Research has shown that Nisin is effective in the prevention of mastitis in dairy cattle. Additional research has studied the bactericidal effects of Nisin in the treatment of Helicobacter gastro-intestinal infections, C.difficile infections of the colon as well as parenteral and sub-cutaneous treatment against Staphylococcus, Streptococcus and Enterococcus bacteria.
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