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Natamycin

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Food Preservatives

Abstract

Prevention of mold growth is an important issue for the food industry because economic losses due to fungal spoilage of foods can be considerable. Apart from some deliberately fermented foods, products containing visible molds or yeasts are generally not acceptable to the consumer. Also, from a health point of view it is necessary to prevent fungal growth on food products. Mycotoxins produced by spoilage fungi can cause various health problems, and some mycotoxins even have highly carcinogenic properties. Superficial removal of visible molds and yeasts from food products therefore gives no guarantee of safety to the consumer. Such treatment is not very effective and does not affect toxic fungal metabolites which could have been excreted and then diffused into the food product.

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Authors
  1. J. Stark
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  2. H. S. Tan
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Editors and Affiliations

  1. Imperial College London, London, UK

    N. J. Russell

  2. Formerly Unilever Research, Bedford, UK

    Grahame W. Gould

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Stark, J., Tan, H.S. (2003). Natamycin. In: Russell, N.J., Gould, G.W. (eds) Food Preservatives. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-30042-9_9

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  • DOI: https://doi.org/10.1007/978-0-387-30042-9_9

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-1006-9

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