Natamycin is most effective as a preservative in environments with a pH between 5 and 7. Its effectiveness declines by up to 10% in more acidic conditions and up to 30% in more basic or acidic conditions outside of pH 4-9. It is stable at room temperature but its activity decreases with prolonged exposure to temperatures over 50°C or UV light. Other microorganisms and chemicals containing chlorine or peroxides can also degrade natamycin over long periods of time.

1. FAQS ABOUT NATAMYCIN
DECEMBER 2020
Which environmental factors affect the preservative effects of Natamycin?
• pH: Its optimal range of action is between 5 and 7. When the pH of the medium is
more acidic, its conservation action falls by up to 10%. It deteriorates as the pH
becomes either more basic (above 9) or acidic (below 4), and its effectiveness is
estimated to decline by up to 30%.
• Heat: Natamycin is stable at room temperature, and does not change if the
temperature exceeds 100 ºC for a short time. This is important for its application
in the dairy industry, since the product to which it is applied may be pasteurised,
but the activity of the Natamycin will be diminished. It is also affected by
temperatures of over 50 ºC if they are maintained for more than 24 hours.
• Light: continued exposure of Natamycin to UV radiation leads to its degradation,
and as such it is highly detrimental to its preservative effect.
As Natamycin does not act directly against bacteria, viruses or protozoa, it can be
degraded by these organisms if they are present over long periods of time. Chemicals
that contain chlorine or peroxides are also detrimental to its effectiveness.
For further information visit: http://www.natamycinvgp.com
Web
Company
Product
The world of natamycin