Nisin yemerewe gukoreshwa mu biribwa mu bihugu birenga 50 kandi bigengwa no kubungabunga ibidukikije bikoreshwa mu bicuruzwa bimwe na bimwe by’amata nka foromaje ikuze kandi itunganijwe hamwe na cream yambaye (Inteko ishinga amategeko y’uburayi n’ubuyobozi bw’Inama Njyanama 1995).

Nisin ikoreshwa mu nzego zitandukanye: ibikomoka ku mata, inyama, umutobe w'imbuto n'ibiryo bya poroteyine bikomoka ku bimera, amagi n'ibikomoka ku magi, isosi, ibiryo byafunzwe, n'ibindi byafunzwe, n'ibindi.

Nisin ikora neza mubicuruzwa byinshi byibiribwa hejuru ya pH yagutse (3.5-8.0), harimo: foromaje itunganijwe na foromaje ikwirakwizwa, foromaje ya club, foromaje ivanze, foromaje nshya ya acide, foromaje isanzwe ikuze; ibicuruzwa bya cream nkibiryoheye, gukubitwa, kubyimbye, cream, nibindi.; amata n'amavuta ashingiye ku mavuta, n'ibindi. imyiteguro y'imbuto n'imboga zirimo ifu, umutobe w'imbuto wa pasitoro, ibinyobwa bishingiye kuri poroteyine y'imboga n'amata ya cocout; kwibiza no kurya; ibicuruzwa biva mu magi; isosi nkeya ya pH hamwe na toppings harimo mayoneze na salade; isupu ya pasitoro hamwe nisosi; imboga zibisi; inyama zitunganijwe; Ibicuruzwa by'ifu bishyushye nka crumpets; Uburyo bwo gusembura nibicuruzwa nka byeri.

Bimwe mubisabwa byemewe nubuyobozi 95/2 / EC hamwe na dosiye ntarengwa iri kurutonde rukurikira. Hanze y’ubumwe bw’ibihugu by’Uburayi, nyamuneka wemeze kubahiriza amabwiriza y’ibiribwa byaho mbere yo kuyakoresha, kuko imiterere ihindagurika bitewe n’ibihugu.