Nisin is authorised for use in foods in over 50 countries and is regulated as a preservative with restricted use in certain dairy products such as matured and processed cheese and clotted cream (European Parliament and Council Directive 1995).

Nisin is used in a wide variety of sectors: dairy products, meat, fruit juices and vegetable protein foods, eggs and egg products, sauces, canned foods, etc. canned foods, etc.?

Nisin is effective in a wide range of food products over a wide pH range (3.5-8.0), including: processed cheese and cheese spreads, club cheese, mixed cheese, direct acidified fresh cheese, naturally matured cheese; cream products such as flavoured, whipped, thickened, sour cream, etc.; dairy and fat-based desserts, etc. dairy and fat based desserts, yoghurt, recombined and flavoured milks; fruit and vegetable preparations including pulp, pasteurised fruit juices, vegetable protein based drinks and coconut milk; dips and snacks; pasteurised liquid egg products; low pH sauces and toppings including mayonnaise and salad dressings; pasteurised soups and and sauces; canned vegetables; processed meats; Hot plate flour products such as crumpets; Fermentation processes and products such as beer.

Some of the applications authorised by Directive 95/2/EC and the maximum doses are listed in the table below. Outside the EU, please confirm compliance with local food regulations before use, as regulatory status varies from country to country.