Natamycin in Cheese Proficiency Test

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Product Specification

Proficiency Test Information
Product Code Proficiency Test Matrix Approx. Size
FCFA35-DRY7

20239

Cheese

50 g

Analytes

Natamycin (E235)

Comments

This proficiency test is not currently within scope of ISO 17043 accreditation.

Test Description

Natamycin is a permitted food additive (E235) that is mainly regulated for use as a surface treatment for cheeses and sausage casings to prevent the growth of unwanted yeasts and moulds which result in losses during the long-term ripening of cheeses. Natamycin is a naturally produced anti-fungal agent from strains of Streptomyces natalensis. In some regions natamycin is regulated for use in other products such as yoghurts, juices, wine and bread, within the food itself, and not just as a surface treatment.

The level permitted by the FDA in cheese is 20 mg/kg and any risk from Natamycin is considered low by the European Food Standards Agency, estimating that maximum potential exposure to be below 0.1 mg/kg body weight per day, and that natamycin is very poorly absorbed by the body. However, it is unlikely the EU will extend its permitted use as natamycin is an antibiotic and licenced for human use (topical) and as a general principle are looking to minimise the use of such chemicals as a mechanism to reduce the chance of resistant microbes arising from wider use.

Proficiency Testing from Fapas can help aid the maintenance of the high quality testing required.  Fapas proficiency tests can also form the benchmark of a well-designed quality assurance programme to mitigate any risks of low quality testing, and provide your customers with the confidence they require in your results.

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