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Natamycin (Pimaricin) (235)

Synonym(s)

Functional Classes

  • Preservative
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GSFA Provisions for Natamycin (Pimaricin)

Table Items Number Category MaxLevel Notes
Table Item 01.6.5 Cheese analogues 40 mg/kg
3: For use in surface treatment only.
Table Item 08.3.1.2 Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products 20 mg/kg
3: For use in surface treatment only.
Table Item 08.2.1.2 Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts 6 mg/kg
Table Item 01.6.4 Processed cheese 40 mg/kg
3: For use in surface treatment only.
Table Item 01.6.2 Ripened cheese 40 mg/kg
3: For use in surface treatment only.
Table Item 01.6.1 Unripened cheese 40 mg/kg
486: Except for use in the surface treatment of sliced, cut, shredded, and grated cheese products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): at 20 mg/kg applied to the surface, added during kneading and stretching process. 3: For use in surface treatment only. 561: Includes use in products conforming to the Standard for Mozzarella (CXS 262-2006) except for the surface treatment of high moisture products packaged in liquid, noting the functional class table in CXS 262-2006.
Table Item 01.6.6 Whey protein cheese 40 mg/kg
3: For use in surface treatment only.
Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).