Table 4. Representative natural preservatives and their maximum permitted level from codex.
| Preservative | Codex general standard for food additives | Maximum permitted levels (mg/kg) |
|---|---|---|
| Natamycin | Cheese analogues, processed cheese, ripened cheese, unripened cheese, whey protein cheese | 40 (USA, UK) |
| 20 (Germany) | ||
| Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products | 20 (USA, Germany) | |
| 6 (Germany) | ||
| Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts | 6 (USA) | |
| Surface of processed cheeses | 1 mg/dm2 (Korea) | |
| Nisin | Heat-treated processed meat, poultry, and game products in whole pieces or cuts | 5.5 (USA) |
| 6 (Japan) | ||
| Heat-treated processed comminuted meat, poultry, and game products | 5.5 (USA) | |
| 7 (Japan) | ||
| Edible casings (e.g., sausage casings) | 7 (USA) | |
| Processed cheeses | 250 (Korea) |
ESFA (2006, 2009); GSFA (1995); KFDA (2016).