Natamycin Veröffentlichungen

Veröffentlichungen

Hier finden Sie die jeweiligen regulatorischen Dokumente und Sicherheitsinformationen zu Natamycin aus einigen Schlüsselländern.

Joint FAO/WHO Expert Committee on Food Additives (2007). Evaluierung bestimmter Lebensmittelzusatzstoffe und Kontaminanten: 67. Bericht des JECFA. Technische Berichte der WHO, Reihe 940.
EFSA (2009). Wissenschaftliches Gutachten über den Einsatz von Natamycin (E 235) als Lebensmittelzusatzstoff. EFSA-Gremium für Lebensmittelzusatzstoffe und Lebensmitteln zugesetzte Nährstoffquellen (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.
Wissenschaftliches Stellungname (2014) – von Roxanne Khamsi (Wissenschaftsjournalist und Redakteur - New 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). Verordnung (EG) Nr. 1333/2008 des Europäischen Parlaments und des Rates vom 16. Dezember 2008 über Lebensmittelzusatzstoffe. Europäische Kommission.
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.