GSFA Provisions for Natamycin (Pimaricin)
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Number | Category | MaxLevel | Notes |
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01.6.5 | Cheese analogues | 40 mg/kg |
3: For use in surface treatment only.
80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
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08.3.1.2 | Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products | 20 mg/kg |
3: For use in surface treatment only.
81: Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm.
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08.2.1.2 | Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts | 6 mg/kg | |
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01.6.4 | Processed cheese | 40 mg/kg |
3: For use in surface treatment only.
80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
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01.6.2 | Ripened cheese | 40 mg/kg |
3: For use in surface treatment only.
80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
XS277: Excluding products conforming to the Standard for Brie (CXS 277-1973).
XS274: Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
XS276: Excluding products conforming to the Standard for Camembert (CXS 276-1973).
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01.6.1 | Unripened cheese | 40 mg/kg |
80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
3: For use in surface treatment only.
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01.6.6 | Whey protein cheese | 40 mg/kg |
3: For use in surface treatment only.
80: Equivalent to 2 mg/dm2 surface application to a maximum depth of 5 mm.
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Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).