Nisin
The short version
A natural antimicrobial peptide from cheese bacteria — preserves processed cheese and canned foods.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
A natural antimicrobial peptide (bacteriocin) produced by Lactococcus lactis — the same bacterium used to make cheese. In food use since the 1950s.
How it's used
Preservative that inhibits Gram-positive bacteria and spore-formers such as Clostridium and Listeria. Common in processed and spreadable cheese, canned vegetables, and some dairy and meat products.
Safety profile
ADI 0.13 mg/kg body weight (EFSA/JECFA). Being a peptide, it is digested like any dietary protein. Long history of safe use with no significant concerns at permitted levels.
Physical & chemical properties
Off-white powder; a 34-amino-acid lantibiotic peptide, most active under acidic conditions and stable to heat.
Regulation worldwide
Permitted in the EU, the US (GRAS for specified uses), and in more than 50 countries.
Educational information only. Not medical or dietary advice.