A natural antifungal substance produced by the soil bacterium Streptomyces natalensis. Used on the surface of cheeses and cured meats to prevent mold and yeast growth, extending shelf life without affecting taste or texture. Generally considered safe at permitted levels — it is poorly absorbed by the gut, so systemic exposure is minimal. EFSA and FDA regard it as acceptable for surface use. However, some researchers raise concerns about contributing to antifungal resistance over time.
This additive is authorised to be used in the following 4 food categories:
Want to know if a product you eat contains E 235? Open FoodScan in Telegram, photograph any food product label and get your analysis.
Open in Telegram →
DISCLAIMER
The information provided by this app is for general informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. While we strive to ensure the accuracy and reliability of the nutritional data and product analysis, it may not address your specific dietary or health needs. Always consult with a qualified healthcare professional or your doctor before making any significant changes to your diet, especially if you have underlying health conditions, allergies, or are on any medication. Reliance on any information provided by this app is solely at your own risk. For personalized health advice or concerns, please seek guidance from a medical professional.