Natamycin Centro de publicaciones

Centro de publicaciones

Aquí encontrará los documentos normativos pertinentes y resúmenes de seguridad relacionados con la natamicina de una selección de países clave.

Joint FAO/WHO Expert Committee on Food Additives (2007). Evaluation of certain food additives and contaminants : 67^th report of the Joint FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series No. 940.
EFSA (2009). Scientific Opinion on the use of Natamycin (E 235) as a food additive. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). EFSA Journal; 7(12): 1412.
BfR (2012). Der Einsatzbereich von Natamycin als Lebensmittelzusatzstoff sollte nicht erweitert werden. Stellungnahme Nr. 003/2012. Bundesinstitut für Risikobewertung.
Artículo de Opinión Científica (2014) - por Roxanne Khamsi (periodista científica y editora - Nueva York). Slate.com.

COFEPRIS (2016). Adictiones al Anexo I Aditivos con diveras clases funcionales y con una IDA establecida. Published 30 May 2016 COFEPRIS Anexo 1 ref 79.
FDA (2015). ICFSAN/Office of Food Additive Safety. GRAS Notice Natamycin. Published: 6 November 2015. www.fda.gov.
FDA (2014). ICFSAN/Office of Food Additive Safety. GRAS Notice Natamycin. Published: 21 November 2014. www.fda.gov.
GSFA Online (2013). Food Additive Details. GSFA Provisions for Natamycin (Pimaricin). CODEX alimentarius.
Food and Drug Administration, HHS (2001). US Regulation 21 CFR § 172.155 Natamycin (pimaricin) GPO.
EUR-Lex (2013). Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. European Commission.
Food and Drug Regulations (2014). Canada F&DR Division 16 Food Additives, Part III Food additives that may be used as Class III preservatives. Ministry of Justice.
Australia New Zealand Food Standards Code (2011). Standard 1.3.1 - Food Additives - F2011C00892. Standard 1.3.1 Food Additives Schedule 1. Australian Government ComLaw.
CIRS (n.d.) GB 2760-2011 Food Safety National Standards for the Usage of Food Additives. Chemical Inspection & Regulation Service.
Jetro (2006). Food Sanitation Law in Japan. Japan External Trade Organization.
FAOLEX (2007). Foodstuffs, Cosmetics and Disinfectants Act, 1972 (Act 54 of 1972). Regulation - Preservatives and antioxidants. Legislative database of FAO Legal Office.

DSM (2013). Delvo^®Cid: Putting natamycin to work.
te Welscher Y.M., ten Napel H.H., Balagué M.M., Souza C.M., Riezman H., de Kruijff B., and Breukink E. (2008). Natamycin blocks fungal growth by binding specifically to ergosterol without permeabilizing the membrane. J Biol Chem. 2008 Mar 7;283(10):6393-401.
Hoekstra E.S., van der Horst M.I., Samson R.A., Stark J., van Rijn F.T.J. (1998). Survey of the fungal flora in Dutch cheese factories and warehouses. J. of Food Mycology 1(1):13-22.
Holley R.A. (1981). Prevention of surface mold growth on Italian dry sausage by natamycin and potassium sorbate. Appl Environ Microbiol. 1981 February; 41(2): 422–429.
Ellin Doyle M. (2007). Microbial food spoilage – Losses and control strategies A brief review of the literature. FRI Briefings. Food Research Institute. University of Wisconsin.
El-Diasty Eman M., El-Kaseh R.M. and Salem R.M. (2008). The effect of natamycin on keeping quality and organoleptic characters of yoghurt. Arab J. Biotech., Vol. 12, No. (1): 41-48.
Pitt J.I. and Hocking A.D. (2009). Fungi and Food Spoilage. Third Edition. Springer.
Stark J. (2003). Natamycin: an effective fungicide for food and beverages. In: Natural antimicrobials for the minimal processing of foods (Roller. S., ed.) Woodhead Publishing Limited, Cambridge, England, pp. 82-97.
Stark J. and Tan H.S. In: Russell N.J., and Gould G.W. (2003). Food Preservatives. London: Kluwer Academic; 2003:179-195.