Origin:
Pimaracin is an antibiotic produced by the bacteria Streptomyces natalensis and S. chattanoogensis .
Function & characteristics:
Used as a preservative mainly against fungi.
Products:
Cheese, (outer surface of) meat products, etc.
Acceptable Daily Intake:
Up to 0.3 mg/kg body weight.
Side effects:
It is metabolised by the liver and excreted. There are no side effects at the concentrations used.
Dietary restrictions:
None – pimaracin can be consumed by all religious groups, vegans and vegetarians.


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