Natamycin is used to protect the external surfaces of dried meats and certain cheeses by preventing mold growth without affecting the bacterial cultures needed for maturation. European regulations authorize the use of natamycin for surface treatment of dried sausages and cooked hams at a maximum level of 1 mg/dm2, requiring it to be absent at a depth of more than 5 mm below the surface. Natamycin protects external surfaces while preserving the internal bacterial flora that contributes to flavor development during drying and aging.