Danisco A/S

Danisco gains new evidence of natural food safety

Pressemeddelelse   •   Nov 10, 2010 10:09 CET

Results from a new toxicity study indicate that Nisaplin®, the nisin A natural antimicrobial produced by Danisco, is even safer than previously thought. Showing an acceptable daily intake (ADI) many times higher than current recommendations, the study supports the use of nisin A as an effective alternative to chemical preservatives in food.

Considerable research has confirmed the innocuity of nisin A, which Danisco has marketed as Nisaplin® since 1953. Today, nisin A is the only form of nisin approved by CODEX Alimentarius and the joint FAO/WHO Expert Committee on Food Additives.

No adverse effects

Compared to previous studies of nisin intake, which have been limited by the high salt content of the commercial nisin preparation, the nisin concentration used for this animal study was much higher. The findings reveal no observed adverse effects from a 90-day diet containing up to 5% nisin A – way above the ADI of 0.13mg per kilo body weight established by the EU Scientific Committee on Food.

“These results show a safe consumption level that is far higher than consumers’ actual intake of nisin A, used to control spore-forming spoilage organisms and pathogens in numerous food applications around the world,” says Joss Delves-Broughton, principal application specialist at Danisco.

Effective natural protection

The only nisin A preparation produced without allergens, Nisaplin® is vegetable-based and recognised as an effective natural protectant.

“We generally see shelf-life improvement of 100% or more when Nisaplin® is added,” Delves-Broughton states, adding that Danisco provides key customers with application support when applying Nisaplin® to new and existing food products.

UK production

Nisaplin® is produced at Danisco’s production plant in Beaminster, Dorset in the UK. Following a continuous improvement plan, the facility holds ISO certificates for quality management, food safety and environmental health and safety. The report from the toxicity study was published in Food and Chemical Toxicology, volume 48, issues 8-9.


For more information

Richard Donovan, Communication Manager, Cultures Division

richard.donovan@danisco.com, tel. +33 1 5660 4700

Joss Delves-Broughton, Principal Application Specialist, Danisco Food Protection

joss.delves-broughton@danisco.com, tel. +44(0) 1308 210 993