NisinA®
Vegetal Nisin A
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Description

Keening to get away from traditional Nisin production using milk-batch medium, NisinA® Vegetal Nisin A preparation is a rare bacteriocin produced by fermentation using the bacterium Lactococcus lactis obtained from sauerkraut and vegetable-sourced culture medium, and enables for the first time ever the production of vegetable Nisin A, exclusively from renewable and non-GMO sources. The NisinATM won the 2010 IFT Food Expo Innovation Award.  NisinA®  is used in processed foods and during production to extend shelf life by decomposing Gram-positive spoilage and pathogenic bacteria.

Application

Food category

Sub-category

Food items

Organisms controlled

Recommended Dosage

Approved countries (Max. level)

Reference

Bakery

Cereal and starch based desserts

Rice pudding, tapioca pudding)

-Bacillus cereus

mg/kg

- 6.25 mg/kg (ANZ, Philippines, China)

 

- Jenson, I. et al (1994)

Fine bakery wares (sweet, salty, savoury) and mixes

Crumpets

- Bacillus cereus

84.25 mg/kg

Culinary

Liquid egg products

Unpasteurized, pasteurized or ultra-pasteurized whole liquid egg

Bacillus cereus

Lactobacillus innocua

Listeria monocytogenes

5- 25mg/kg

GMP (ANZ)

-12.5 mg/kg (China)

-15 mg/kg (US)

- 5 mg/kg (Japan)

-  Delves- Broughton, J. (1992)

-Ponce,E. et al (1997)

- Sheldon,B.W. &Schuman, J.D. (1996)

Ready-to-eat soups and broths

Pasteurized chilled soup

Bacillus spp.

- 2.5-5 mg/kg

- 5 mg/kg (US, Philippines)

- Delves-Broughton, J. (2005)

Dairy

Milk and dairy- based drinks

Reduced fat (0.5%), whole (5%) and high fat (10%) milk

- Bacillus spp.

12.5 mg/kg

-GMP (Bahrain, UAE, Qatar)

-12.5 mg/kg (China)

-10 mg/L (Russia)

- Plockova, M. et al (1996)

Sterilized whole milk & chocolate milk/milk based beverage

- Bacillus stearothermophilus

- Mesophilic & thermophilic spoilage organisms

2.5-100 mg/kg

-Bread, B.M. el al (1999)

- Shehata, A.E. et al (1977)3

- Wajid, H.R.A. & Kalra, M.S. (1976)

HTST & reduced heat treated milk

- Lactobacillus spp.

- Total plate count reduction

- Bacillus spp.

1.25-3.75 mg/kg

- Wirjantoro, T.I. & Lewis, M.J. (1996)

-Wirjantoro, T.I. et al (2001)

Skim milk

Listeria monocytogenes

0.625-1.25mg/kg

-Maisnier-Patin, S. et al (1992)

Fermented and renneted milk products (plain)

Stirred yogurt

- Inhibits yogurt starter culture (Streptococcus thermophilus,Lactoc occus delbrueckii subsp bulgaricus)

0.5-1.25 mg/kg

-GMP (Bahrain, UAE, Qatar)

-12.5 mg/kg (China)

- Delves-Broughton, J. (2005)

- Delves-Broughton, J. & Gasson, M.J. (1994)

Cream (plain) and the like

High fat (>10%) milk

- Bacillus spp.

12.5 mg/kg

- 12.5 mg/kg (China, Japan)

-10 mg/kg (Aust/NZ, EU, Philippines)

- Plockova, M. et al (1996)

Pasteurized double cream

- Gram positive Spoilage organisms

 0.625-2.5 mg/kg

- Phillips, J.D. et al (1983)

Clotted cream

- Bacillus ceres

10 mg/kg

- Aplin & Barrett Technical report (1995)

Unripened cheese

Ricotta-type cheese

- Listeria monocytogenes

 2.5 mg/kg

-12.5 mg/kg (China,

Brazil, Argentina, Philippines)

-10 mg/kg (EU)

- Davies, E.A. et al (1997)

Long life cottage cheese

Listeria monocytogenes

 50 mg/kg

- Ferreira, M.A.S.S. & Lund, B.M. (1996)

Queso Fresco

Listeria monocytogenes

 25-250 mg/kg

- Degnan, A.J. et al (1996)

Ripened cheese

Ripened cheese

Clostridium tyrobutyricum

Clostridium butyricum

Listeria monocytogenes

Listeria innocua

12.5 mg/kg

- 12.5 mg/kg (China,

EU, Philippines, Japan

& most other countries)

-   Hirsch et al (1951)

-   Maisnier-Patin et al (1992)

-   Rodriguez, et al. (1998)

Processed cheese

Various processed emmental & cheddar cheeses

Clostridium sporogenes

Clostridium tyrobutyricum

Clostridium butyricum

2.5-6.25 mg/kg

- 250 mg/kg (Philippines, US, Taiwan, Vietnam)

200 mg/kg (S. & most other countries)

- 6.25 mg/kg (Japan, Korea)

- 100 mg/kg (Thailand)

- 12.5 mg/kg (China, EU, Brazil, Argentina, Mexico)

- Delves-Broughton, J. (1998)

Pasteurized process cheese spreads

Clostridium botulinum

12.5-250 mg/kg

- Somers, E.B. & Taylor, S.L. (1987)

Processed cheese

- Anaerobic spore formers

- Total plate count reduction

2.5-12.5 mg/kg

- Plockova, M. et al (1996)

Dairy-based desserts (e.g., pudding, fruit or flavoured yoghurt)

Stirred yogurt

- Inhibits yogurt starter culture (Lactococcus delbrueckii subsp bulgaricus & Streptococcus thermophilusy)

0.5-1.25 mg/kg

- GMP (Bahrain, UAE, Qatar)w

- 12.5 mg/kg (China)

- 10 mg/L (Russia)

 

-Delves-Broughton, J. (2005)

-Delves-Broughton, J. & Gasson, M.J. (1994)

Chilled dairy desserts

- Spoilage organisms

- Heat resistant spore formers such as Bacillus spp. & Clostridium spp.

5mg/kg

- Anonymous (1985)

Fruit and vegetable

Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds

Asparagus

-Clostridium sporogenes

10 mg/kg

- GMP (ANZ, Singapore, Philippines, Malaysia, Bahrain,UAE, Qatar)

- 5 mg/kg (China)

- Hernandez, E. et al (1964)

Okra

Bacillus stearothermophilusy

20 mg/kg

- El-Samahy, S.K. & Elias, A.N. (1997)

Green peas

Thermophilic spore forming bacteria

Bacillus stearothermophilusy

2.5 - 6.25 mg/kg

- Gillespy, T.G. (1953)

- Porette, A. et al (1966)

- Vas, K (1962)

- Vas, K. et al (1967)

- UK Government Chemist report (1967)

Beans in tomato sauce

Clostridium thermosaccharolytic umdd

- 5 mg/kg

- Gillespy, T.G. (1953)23

Tomato juice

Bacillus coagulans

- 5-14 mg/kg

- Campbell, L.L. & Sniff, E.E. (1959)

- Campbell, L.L. et al (1959)

Canned tomatoes

-  Bacillus coagulans,

Bacillus subtilis mesentericum,

Clostridium butyricum

- 2.5 mg/kg

- Maslennikova, N.H. et al (1968)

Canned potatoes

Bacillus subtilis mesentericum,

Clostridium sporogenes

2.5 mg/kg

Maslennikova, N.M. & Lokshina, P.B. (1968)

Meat, poultry and fish

Fermented sausages

-Listeria monocytogenes

50-100 mg/kg

- 6.9 -12.5 mg/kg (US)

- 12.5 mg/kg (ANZ, Japan, China)

-Hampikyan, H &Ugar, M. (2007)

Vacuum packaged bologna-type sausages

-Lactic acid bacteria spoilage organisms

6.25-25 mg/kg

-Davies, E. A. et al(1999)

RTE turkey bologna

-Listeria monocytogenes

125mg/kg 

- Mangalassary, S.et al (2007)

Meat slurries simulating cooked ham

-Clostridium sporogenes

75-100 mg/kg

- Rayman, M.K. et al (1981)

Key Benefits
  • Inhibit Gram-positive bacteria
  • Shelf life extension
  • No impact on flavor
  • Green label
Regulation

Geographic Area

Food in Which Nisin Is Permitted

Max. Level (mg/g)

 

Geographic Area

Food in Which Nisin Is Permitted

Max. Level (mg/g)

 

Abu Dhabi

Pasteurized, flavored, and long-life milks; processed cheese; other dairy products; canned foods

No limit

Mexico

Permitted additive

No limit

 

Processed cheese

500

 

Algeria

Processed cheese

100

Montenegro

Processed cheese

500

 

Argentina

Cheese, processed cheese, requeijao, and ricotta

500

Morocco

Clotted cream

400

 

Australia

Crumpets, flapjacks, and pikelets (hot plate products)

1000

Ripened and processed cheese

500

 

Cheese, processed cheese, and reduced-fat processed cheese and cheese spreads; processed cheese food; club cheese; blended cheese; canned tomatoes; tomato paste and tomato; puree with pH <4.5; canned soups given a botulinum process; beer

No limit

Semolina, tapioca and similar puddings

120

 

New Zealand

Processed cheese and cheese food, spreadable processed cheese, and processed cheese spread

500

 

Beer

200

 

Panama      

Fresh cheeses

No limit

 

Bahrain

Pasteurized, flavored, and long-life milks; processed cheese; cheese; other dairy products; canned foods

No limit

Papua New Guinea

Tomato puree, canned tomato pulp, juice and paste, canned fruit (all with pH <4.5), cheese

No limit

 

Bolivia

Permitted additive

No limit

 

Brazil

Cheese, processed cheese, pasteurized cheese, requeijao, and ricotta

500

Paraguay

Cheese, processed cheese, requeijao, ricotta

400

 

Peru

Permitted additive

No limit

 

Bulgaria

Cheese

200

Philippines

Processed cheese

100

 

Ice for storing fish

No limit

Qatar

Milk and milk products

No limit

 

Chile

Cheese

500

Russia

Processed cheese

200

 

China

Canned foods and plant protein

200

Canned vegetables

100

 

 

Dairy and meat products

500

Saudi Arabia

Processed cheese and processed cheese spread, processed cheese with vegetable oils, other foods and dairy products

500

 

Colombia

Cheese

500

 

Costa Rica

Cheese products

No limit

Serbia

Processed cheese

500

 

Croatia

Cheese

500

Singapore

Cheese, canned foods given a botulinum process

No limit

 

Mascarpone

400

 

Cyprus

Cheese, clotted cream, canned vegetables

No limit

Slovak Republic

Bakery products, sterilized and soused vegetables, concentrated milk products, desserts, cheese, ready meals, semi-canned products, mayonnaise and its products, sauces, creams, beer

500

 

Czech

Republic Cheeses

500

 

Semolina, tapioca and similar puddings

120

 

Ecuador

Egypt

All foods

Processed cheese and processed cheese paste

Not specified

500

 

South Africa

Cheeses, processed or blended cheese including cheese spread, processed cheese preparations, and soft cheese

500

 

Ecuador

All foods

Not specified

 

European Union

Clotted cream

400

 

Ripened and processed cheese

500

Sri Lanka

Permitted additive

No limit

 

Semolina, tapioca and similar puddings

120

Taiwan

Cheese

125

 

Mascarpone

400

Thailand

Processed cheese

100

 

Gibraltar

Canned foods (pH <4.5 or given botulinum process), cheese, clotted cream

No limit

Trinidad and Tobago

Canned foods given a botulinum process, clotted cream, cheese

No limit

 

Guyana

Canned foods, including canned meat, with pH <4.5, or given botulinum process, clotted cream

No limit

Tunisia

Clotted cream

400

 

Ripened and processed cheese

500

 

Hong Kong

Canned foods, cheese, clotted cream

No limit

Turkey

Clotted cream

400

 

Iceland

Ripened and processed cheese

500

Ripened and processed cheese

500

 

Semolina, tapioca and similar puddings

120

Semolina, tapioca, and similar puddings

120

 

India

Processed cheese and cheese

100

Ukraine Ukraine

Preserved vegetables (green peas, tomatoes, colored cabbage, etc.)

100

 

Coconut water

125

Hard and processed cheese

500

 

Indonesia

Cheese preparations

500

 

Israel

Cheese (except soft white cheese)

No limit

Uruguay

Cheese, processed cheese, requeijao, and ricotta

400

 

Jordan

Processed cheese and spreadable processed cheese

500

 

United States

Pasteurized and processed cheese spreads with fruits, vegetables, or meats

1000

 

Malaysia

Cheese, canned foods given a botulinum process

No limit

 

Sauces and nonstandard salad dressings

400

 

Mauritius

Canned foods, cheese, clotted cream

No limit

Pasteurized, chilled soups

200

 
 

Liquid egg products (only allowed with written permission from the U.S. Department of Agriculture)

600

 

Sauces and nonstandard salad dressings

400

 

Venezuela

Processed cheese

500

 

Vietnam

Cheese

500