NisinZ®
Vegetal Nisin Z
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Description

NisinZ® Vegetal Nisin Z is a mixture of closely related antimicrobial polypeptides produced by strains of Lactococcus lactis subsp. Lactis obtained from sauerkraut. Recognized internationally as a well-defined, highly effective food antimicrobial agent with low toxicity and a well-established history of safe use, nisin is currently approved for use in a wide range of food products, including cheese and cheese products, dairy desserts, meat and meat products, canned vegetables and soups and bakery products in various countries around the world.

 

NisinZ® is effective against Gram-positive bacteria and has also been shown to be effective against Gram-negative bacteria when applied as part of the hurdle technology approach (simultaneous application of several processes or barriers) to food safety and preservation. NisinZ® inhibits spoilage microorganisms including lactic acid spoilage bacteria, thus helping to prolong shelf life and retain food quality. It has also been used increasingly as a primary intervention to inactivate or inhibit the outgrowth of pathogenic food microorganisms such as Listeria, Staphylococcus, and Mycobacterium, and the spore forming bacteria, Bacillus and Clostridium, thereby helping to increase food safety.

Application

Food category

Food items

Organisms controlled

Recommended Dosage (Max. level)

Approved countries (Max. level)

Reference

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

-GMP (Bahrain, UAE, Qatar)

-12.5 mg/kg (China)

-10 mg/L (Russia)

-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

-GMP (Bahrain, UAE, Qatar)

-12.5 mg/kg (China)

-10 mg/L (Russia)

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

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

Skim milk

Listeria monocytogenes

0.625-1.25mg/kg

-GMP (Bahrain, UAE, Qatar)

-12.5 mg/kg (China)

-10 mg/L (Russia)

-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

-12.5 mg/kg (China, Japanz)

-10 mg/kg (Aust/NZaa, EU, Philippinesbb)

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

Clotted cream

Bacillus ceres

- 10 mg/kg

-12.5 mg/kg (China, Japanz)

-10 mg/kg (Aust/NZaa, EU, Philippinesbb)

- 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

- 12.5 mg/kg (China,

Brazil, Argentina, Philippines)

10 mg/kg (EU)

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

Queso Fresco

Listeria monocytogenes

- 25-250 mg/kg

-   12.5 mg/kg (China,

Brazil, Argentina, Philippines)

10 mg/kg (EU)

- 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

- Delves-Broughton, J. (1998)

Pasteurized process cheese spreads

Clostridium botulinum

12.5-250 mg/kg

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

-200 mg/kg (Most other countries)

-6.25 mg/kg (Japan)Korea)

-100 mg/kg (Thailand)

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

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

Processed cheese

- Anaerobic spore formers

- Total plate count reduction

2.5-12.5 mg/kg

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

-200 mg/kg (Most other countries)

-6.25 mg/kg (Japan)Korea)

-100 mg/kg (Thailand)

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

- 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

- GMP (Bahrain, UAE, Qatar)w

- 12.5 mg/kg (China)

- 10 mg/L (Russia)

- Anonymous (1985)

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

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

- 5 mg/kg (China)

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

Green peas

-  Thermophilic spore forming bacteria

Bacillus stearothermophilusy

2.5 - 6.25 mg/kg

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

- 5 mg/kg (China)

- 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

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

- 5 mg/kg (China)

- 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

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

- 5 mg/kg (China)

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

Canned potatoes

Bacillus subtilis mesentericum,

Clostridium sporogenes

2.5 mg/kg

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

- 5 mg/kg (China)

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

Cereal and starch based desserts

Rice pudding, tapioca pudding)

-Bacillus cereus

mg/kg

 

 

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

Crumpets

Bacillus cereus

84.25 mg/kg

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

- Jenson, I. et al (1994)

Meat and meat products, including poultry and game

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 bacterial spoilageorganisms

6.25-25 mg/kg

- 6.9 -12.5 mg/kg (US)

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

- Davies, E. A. et al(1999)

RTE

turkey bologna

-Listeria monocytogenes

125mg/kg 

- 6.9 -12.5 mg/kg (US)

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

-Mangalassary, S.et al (2007)

Meat slurriessimulating cooked ham

-Clostridium sporogenes

75-100 mg/kg

- 6.9 -12.5 mg/kg (US)

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

-Rayman, M.K. etal (1981)

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)

Key Benefits
  • Inhibit Gram-positive bacteria
  • Shelf life extension
  • Cost-efficiency 
  • No impact on flavor, color or texture
  • 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

 

Bahrain

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

No limit

Panama      

Fresh cheeses

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

Poland

Processed cheese

480

 

Chile

Cheese

500

Qatar

Milk and milk products

No limit

 

China

Canned foods and plant protein

200

Romania

Any food

100

 

 

Dairy and meat produce

500

Russia

Processed cheese

200

 

Colombia

Cheese

500

Canned vegetables

100

 

Costa Rica

Cheese products

No limit

Saudi Arabia

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

500

 

Croatia

Cheese

500

 

Mascarpone

400

 

Cyprus

Cheese, clotted cream, canned vegetables

No limit

 

Serbia

Processed cheese

500

 

Czech

Republic Cheeses

500

Singapore

Cheese, canned foods given a botulinum process

No limit

 

Semolina, tapioca and similar puddings

120

 

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

 

Ecuador

All foods

Not specified

 

Egypt

Processed cheese and processed cheese paste

500

 

Estonia

Clotted cream

400

 

Ripened and processed cheese

500

Slovenia

Clotted cream

400

 

Semolina, tapioca and similar puddings

120

Ripened and processed cheese

500

 

Semolina, tapioca and similar puddings

120

 

European Union

Clotted cream

400

Mascarpone

400

 

Ripened and processed cheese

500

South Africa

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

500

 

Semolina, tapioca and similar puddings

120

 

Mascarpone

400

 

Gibraltar

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

No limit

Sri Lanka

Permitted additive

No limit

 

Taiwan

Cheese

125

 

Guyana

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

No limit

Thailand

Processed cheese

100

 

Trinidad and Tobago

Canned foods given a botulinum process, clotted cream, cheese

No limit

 

Hong Kong

Canned foods, cheese, clotted cream

No limit

Tunisia

Clotted cream

400

 

Iceland

Ripened and processed cheese

500

Ripened and processed cheese

500

 

Semolina, tapioca and similar puddings

120

Turkey

 

 

 

 

 

Clotted cream

400

 

India

Processed cheese and cheese

100

Ripened and processed cheese

500

 

Coconut water