An initiative of :

Wageningen University

Sitekeuring.NET Award> E-numbers > E200-300

E235: Pimaracin


Pimaracin is an antibiotic produced by the bacteria Streptomyces natalensis and S. chattanoogensis .

Function & characteristics:
Used as a preservative mainly against fungi.

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.

European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands