Nisin tau tso cai siv rau hauv cov khoom noj hauv ntau dua 50 lub teb chaws thiab tau tswj hwm raws li cov tshuaj tiv thaiv nrog kev txwv tsis pub siv hauv qee cov khoom noj siv mis xws li cov cheese ua tiav thiab ua tiav thiab cov kua nplaum nplaum (European Parliament thiab Council Directive 1995).

Nisin yog siv nyob rau hauv ntau yam sectors: cov khoom noj siv mis nyuj, nqaij, kua txiv hmab txiv ntoo thiab zaub protein zaub mov, qe thiab qe khoom, kua ntses, kaus poom zaub mov, thiab lwm yam khoom noj kaus poom, thiab lwm yam.

Nisin muaj txiaj ntsig zoo hauv ntau yam khoom noj khoom haus ntau tshaj pH ntau (3.5-8.0), suav nrog: cov cheese ua tiav thiab cov cheese kis tau, cov cheese sib tov, cov cheese ncaj qha acidified tshiab, cov cheese ua tiav lawm; cov khoom qab zib xws li flavoured, whipped, thickened, qaub cream, thiab lwm yam.; mis nyuj thiab rog-raws li khoom qab zib, thiab lwm yam khoom qab zib thiab rog raws li yogurt, recombined thiab flavored mis nyuj; cov txiv hmab txiv ntoo thiab zaub npaj suav nrog pulp, kua txiv hmab txiv ntoo pasteurized, zaub protein raws li dej qab zib thiab txiv maj phaub mis nyuj; dips thiab khoom noj txom ncauj; pasteurized kua qe khoom; qis pH ntses thiab toppings nrog rau mayonnaise thiab zaub xam lav hnav khaub ncaws; pasteurized kua zaub thiab ntses; zaub kaus poom; cov nqaij ua tiav; Kub phaj hmoov khoom xws li crumpets; Cov txheej txheem fermentation thiab cov khoom xws li npias.

Qee daim ntawv thov kev tso cai los ntawm Cov Lus Qhia 95/2/EC thiab cov koob tshuaj ntau tshaj yog teev nyob rau hauv cov lus hauv qab no. Sab nraum EU, thov paub meej tias ua raws li cov cai hauv zos ua ntej siv, raws li txoj cai tswjfwm txawv ntawm lub tebchaws mus rau lub tebchaws.