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NisinZ®
Vegetal Nisin Z
- Introduction
- Features
- Applications
- Regulations
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.
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Description |
NisinZ® is a standard min. 2.5% Nisin Z concentration powder, produced by fermentation using the bacterium Lactococcus lactis obtained from sauerkraut. It is used in processed foods and during production to extend the shelf life by decomposing gram-positive ad pathogenic bacteria. |
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Key benefits |
- Allergen free - A safe and potent alternative to all synthetic, chemical and animal-derived antimicrobials. - Improved food safety by controlling pathogens, such as Clostridium botulinum,Listeria monocytogenes and Bacillus cereus. - Extended shelf-life of foods by controlling spoilage bacteria, such as lactic acid bacteria. - Secures desired food flavor and cost efficiency due to low dosage requirement. |
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Composition |
NisinZ concentration (w/w) |
≥2.5% |
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Sodium Chloride (w/w) |
≥75% |
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Moisture (w/w) |
0.5-1.5% |
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Heavy metals |
Lead (mg/kg) |
<1 |
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Arsenic (mg/kg) |
<1 |
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Mercury (mg/kg) |
<1 |
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Microbiological specification |
Total plate count (cfu/g) |
≤1,000 |
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Escherichia coli (cfu/g) |
≤10.0 |
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Salmonella (/25g) |
Absent |
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Listeria monocytogenic (/25g) |
Absent |
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Physical/Chemical specifications |
Appearance |
Grey white powder |
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pH of 10% aqueous solution |
3.1-3.6 |
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Packaging |
NisinZ® is available in 500g and 5kg package |
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Storage conditions |
24 months, stored unopened between 0-20°C in dry conditions, away from direct sunlight and odorous products. |
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GMO-status |
According to regulations (EC) no. 1829/2003. |
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Allergens |
Components |
Y/N |
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Peanut or its derivatives |
N |
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Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives |
N |
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Sesame or its derivatives |
N |
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Eggs or its derivatives |
N |
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Fish or its derivatives |
N |
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Crustaceans and shellfish or their derivative |
N |
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Soy or its derivatives |
N |
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Wheat, triticale or their derivatives |
N |
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Mustard or its derivatives |
N |
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Milk or its derivatives (e.g. Lactose) |
N |
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Sulphites |
N |
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Ingredients |
Applications |
Diagnosis |
Dosage |
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NisinZ® |
Pastry |
Cakes, pudding |
Bacillus cereus |
120 mg/kg |
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Juices |
Apple juices |
Alicyclobacillus acidoterrestris |
30-60 mg/kg |
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Juice based drinks |
Alicyclobacillus acidoterrestris |
30-60 mg/kg |
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Alcohol drinks |
Beer, red wine |
LAB, Lactobacillus, Pediococcus |
50-100 mg/kg |
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Condiments |
Dressings & sauces |
LAB, Clostridium, Bacillus |
50-200 mg/kg |
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Liquid egg |
Pasteurized liquid egg |
Bacillus cereus, Lactobacillus innocua |
250-500 mg/kg |
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Canned meals |
Canned (asparagus, mushroom) |
Clostridium sporogenes |
400 mg/kg |
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RTE soups and broths |
Pasteurized soup |
Bacillus spp. |
50-200 mg/kg |
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Canned soup |
Flat sour spoilage bacteria |
400 mg/kg |
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Dairy-based desserts |
Soya milk |
LAB, Bacillus |
12.5-37.5 mg/kg |
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Milk-based drinks |
Bacillus stearothermophilus |
25-100 mg/kg |
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Dairy desserts |
Bacillus spp., Clostridium spp. |
50 mg/kg |
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Cream |
Clotted cream |
Bacillus ceres, Listeria monocytogenes |
100 mg/kg |
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Fermented milk |
Yogurt |
S. thermophilus, L. delbrueckii |
5-12.5 mg/kg |
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Cheese |
Unripened cheese |
Listeria monocytogenes |
250 mg/kg |
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Ripened cheese |
Clostridium spp., Listeria spp. |
125 mg/kg |
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Cheddar cheeses |
Clostridium spp. |
25-62.5 mg/kg |
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Processed cheese |
Anaerobic spore formers |
25-125 mg/kg |
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Raw meat |
Fermented sausages |
Listeria monocytogenes |
50-100 mg/kg |
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Cooked meat |
Sausages |
LAB |
6.25-25 mg/kg |
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RTE turkey bologna |
Listeria monocytogenes |
125 mg/kg |
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Cooked ham |
Clostridium sporogenes |
75-100 mg/kg |
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Geographic Area |
Food in Which Nisin Is Permitted |
Max. Level (mg/g) |
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Abu Dhabi |
Pasteurized, flavored, and long-life milks; processed cheese; other dairy products; canned foods |
No limit |
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Algeria |
Processed cheese |
100 |
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Argentina |
Cheese, processed cheese, requeijao, and ricotta |
500 |
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Australia |
Crumpets, flapjacks, and pikelets (hot plate products) |
1000 |
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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 |
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Bahrain |
Pasteurized, flavored, and long-life milks; processed cheese; cheese; other dairy products; canned foods |
No limit |
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Bolivia |
Permitted additive |
No limit |
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Brazil |
Cheese, processed cheese, pasteurized cheese, requeijao, and ricotta |
500 |
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Bulgaria |
Cheese |
200 |
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Ice for storing fish |
No limit |
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Chile |
Cheese |
500 |
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China |
Canned foods and plant protein |
200 |
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Dairy and meat products |
500 |
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Colombia |
Cheese |
500 |
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Costa Rica |
Cheese products |
No limit |
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Croatia |
Cheese |
500 |
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Mascarpone |
400 |
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Cyprus |
Cheese, clotted cream, canned vegetables |
No limit |
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Czech |
Republic Cheeses |
500 |
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Semolina, tapioca and similar puddings |
120 |
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Ecuador |
All foods |
Not specified |
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Egypt |
Processed cheese and processed cheese paste |
500 |
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Ecuador |
All foods |
Not specified |
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European Union |
Clotted cream |
400 |
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Ripened and processed cheese |
500 |
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Semolina, tapioca and similar puddings |
120 |
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Mascarpone |
400 |
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Gibraltar |
Canned foods (pH <4.5 or given botulinum process), cheese, clotted cream |
No limit |
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Guyana |
Canned foods, including canned meat, with pH <4.5, or given botulinum process, clotted cream |
No limit |
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Hong Kong |
Canned foods, cheese, clotted cream |
No limit |
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Iceland |
Ripened and processed cheese |
500 |
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Semolina, tapioca and similar puddings |
120 |
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India |
Processed cheese and cheese |
100 |
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Coconut water |
125 |
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Indonesia |
Cheese preparations |
500 |
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Israel |
Cheese (except soft white cheese) |
No limit |
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Jordan |
Processed cheese and spreadable processed cheese |
500 |
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Malaysia |
Cheese, canned foods given a botulinum process |
No limit |
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Mauritius |
Canned foods, cheese, clotted cream |
No limit |
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Mexico |
Permitted additive |
No limit |
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Processed cheese |
500 |
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Montenegro |
Processed cheese |
500 |
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Morocco |
Clotted cream |
400 |
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Ripened and processed cheese |
500 |
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Semolina, tapioca and similar puddings |
120 |
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New Zealand |
Processed cheese and cheese food, spreadable processed cheese, and processed cheese spread |
500 |
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Beer |
200 |
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Panama |
Fresh cheeses |
No limit |
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Papua New Guinea |
Tomato puree, canned tomato pulp, juice and paste, canned fruit (all with pH <4.5), cheese |
No limit |
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Paraguay |
Cheese, processed cheese, requeijao, ricotta |
400 |
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Peru |
Permitted additive |
No limit |
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Philippines |
Processed cheese |
100 |
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Qatar |
Milk and milk products |
No limit |
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Russia |
Processed cheese |
200 |
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Canned vegetables |
100 |
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Saudi Arabia |
Processed cheese and processed cheese spread, processed cheese with vegetable oils, other foods and dairy products |
500 |
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Serbia |
Processed cheese |
500 |
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Singapore |
Cheese, canned foods given a botulinum process |
No limit |
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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 |
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South Africa |
Cheeses, processed or blended cheese including cheese spread, processed cheese preparations, and soft cheese |
500 |
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Sri Lanka |
Permitted additive |
No limit |
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Taiwan |
Cheese |
125 |
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Thailand |
Processed cheese |
100 |
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Trinidad and Tobago |
Canned foods given a botulinum process, clotted cream, cheese |
No limit |
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Tunisia |
Clotted cream |
400 |
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Ripened and processed cheese |
500 |
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Turkey |
Clotted cream |
400 |
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Ripened and processed cheese |
500 |
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Semolina, tapioca, and similar puddings |
120 |
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Ukraine Ukraine |
Preserved vegetables (green peas, tomatoes, colored cabbage, etc.) |
100 |
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Hard and processed cheese |
500 |
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Uruguay |
Cheese, processed cheese, requeijao, and ricotta |
400 |
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United States |
Pasteurized and processed cheese spreads with fruits, vegetables, or meats |
1000 |
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Sauces and nonstandard salad dressings |
400 |
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Pasteurized, chilled soups |
200 |
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Liquid egg products (only allowed with written permission from the U.S. Department of Agriculture) |
600 |
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Sauces and nonstandard salad dressings |
400 |
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Venezuela |
Processed cheese |
500 |
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Vietnam |
Cheese |
500 |
