Natamycin, formerly called pimaricin is an antibiotic that possesses strong antifungal properties, yet is not active against bacteria. Its use is currently allowed in several countries. Researchers have demonstrated that natamycin is active at very low concentrations against many of the fungi known to cause food spoilage. Levels of 10 ppm have been reported to be effective in Swiss cheese to control the growth of Penicillium citrinum while solutions of 1000-2000 ppm are effective as dips for cheese (Jay 1982; Pugazhenthi et al. 1999). Natamycin inhibits aflatoxin formation by molds only when growth was completely inhibited (Ray and Bullerman 1982).
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