Shredded Cheese Ingredient

[barbszy]

I don't generally purchase foods that are too "processed" but I make an exception when it comes to shredded cheese. I've been able to get it cheaply, and I figure the extra expense is more than made up on the band-aids I'm not using when I shred my knuckles.

Yesterday my More-Health-Conscious-Than-Me Neighbor asked if I knew anything about an ingredient they're putting in shredded cheeses: natamycin. According to the package of cheese in my refrigerator, it's a mold inhibitor.

I didn't mind when they tossed a little cornstarch in the bag of cheese to prevent the shreds from clumping, but I'm not feeling too good about this.

Guess it's time to re-stock that kitchen band-aid box.

What do you know about this ingredient?

[cat lover]

Here is what I found on Wikipedia

Natamycin, also known as pimaricin, is a naturally occurring antimicrobial agent produced by the bacterium Streptomyces natalensis. It is a macrolide polyene antifungal drug used to treat fungal keratitis. It is especially effective against Aspergillus and Fusarium corneal infections.

It is used in the food industry as a preservative to inhibit fungal growth on cheese and other food. It may be applied in a liquid spray or in powdered form on whole, shredded, or soft cheese, or applied on or in the wax covering of some cheeses

Medical
Natamycin is used to treat fungal infections, including Candida, Aspergillus, Cephalosporium, Fusarium and Penicillium. It is applied as a cream, in eyedrops, or (for oral infections) in a lozenge. Natamycin shows negligible absorption into the body when administered in these ways. When taken orally, little or none is absorbed from the gastrointestinal tract, making it inappropriate for systemic infections.




Natamycin lacks acute toxicity. In animal studies, the lowest LD50 found was 450 mg/kg. In rats, the LD50 is ≥2300 mg/kg, and doses of 500 mg/kg/day over 2 years caused no detectable differences in survival rate, growth, or incidence of tumors. The metabolites of natamycin also lack toxicity. The breakdown products of natamycin under various storage conditions may have a lower LD50 than natamycin, but in all cases the numbers are quite high. In humans, a dose of 500 mg/kg/day repeated over multiple days caused nausea, vomiting, and diarrhea.

Hope this helps some.

[DeBora4BobbyL]

Barb, I had to look at the cheese that I have and sure enough, it has this ingredient. I read some material by Antonia Mattia, Carl Cerniglia, and Janis Baines to determine the difference between control groups versus others. They researched animals in vivo (in real life situations) as well as lab situations. They did not determine that there was a significant difference to qualify that this was dangerous.

Of course, these experiments weren't done on humans for ethical reasons. But, I would be curious to know the long term effects on humans.

[Chef Mark]

American food culture has trained us to have a knee-jerk reaction to any additive in food. We reflexively assume that it's something dangerous. In reality, the overwhelming majority of additives are harmless, a sub-group is maligned but unproven to be harmful, and a very small group is decisively pernicious to our health.

All of this stuff assumes we have control over our health but genetics, although not obliterating that control, mitigates it to a degree that most people would not be comfortable with facing.

[barbszy]

Chef Mark, I see your point, but I will say that it was surprising to me to see this ingredient where it had not been before.
I do distrust a lot of "additives" in my food. I wish there were more food available at a reasonable price that is free of a lot of additives. I just think that type of food is better for you.

[Chef Mark]

You should see what goes on in restaurants.

If you did you'd think the additives were nothing.

[cat lover]

Oh I know plenty about those stories first hand! NO ONE would ever eat in a restaurnat if they really knew the truth! LOL

[DeBora4BobbyL]

You should see what goes on in restaurants.

If you did you'd think the additives were nothing.

Oh my gosh! I'd better not even get on my soapbox here. I used to think I could look at a health inspection until I discovered my boss was paying off the health inspector to get those terrific 100% ratings. I questioned the ratings when roaches were falling from the ceiling. I had just been hired at the place and was pretty disgusted by the conditions that were going on behind the scenes. The roaches were one of the better stories that I've known.

I don't know if it is true, but there are similar stories at meat processing places.

[cat lover]

Sad to say; it goes on in all aspects of the food industry!

[Chef Mark]

And don't think chefs are diligent about hand washing either.

[DeBora4BobbyL]

Ewww! I hadn't even thought about the pricier restaurants having chefs that don't wash their hands.

There is one episode of "Naked Chef" with Jamie Oliver in which his friend comes over for a visit. The play a game of basketball and then go straight to the kitchen and cook. The never switched cameras or anything to determine that they may have washed their hands.

[cat lover]

I think I could still eat Jamie's food; just to be able to meet him and have a taste of his food! LOL