Natamycin
Dipping Solution
for Salami

Usage in Australia &NZ; FSANZ Compliant

Natural mould inhibitor to help protect the surface of dry fermented sausages.

Australian Regulatory Position (FSANZ)

Natamycin is regulated under the Australia New Zealand Food Standards Code, Standard 1.3.1 — Food Additives, with permitted uses and maximum levels detailed in Schedule 15.

Schedule 15 to the Standard details permitted uses and restrictions of food additives by food type.
INS number 235 is used in both Australia and New Zealand for natamycin (pimaricin).
For salami specifically, the relevant Schedule 15 food category is 8.3.1 — Fermented, uncooked processed comminuted meat products (i.e. salami).

Additive	Pimaricin (natamycin), INS 235
Food category	8.3.1 Fermented, uncooked processed comminuted meat products (i.e. salami)
Maximum permitted level	1.2 mg/dm² of surface
Compliance measurement	Determined in a surface sample taken to a depth of not less than 3 mm and not more than 5 mm including the casing, applied to the surface of food.

What is Natamycin?

Natural antifungal produced by Streptomyces natalensis.
Effective against a wide range of moulds and yeasts.
Does not affect lactic acid bacteria used in fermentation.
Ideal for dry fermented sausages such as salami.

Function in Salami

Inhibits mould growth on the surface during ripening and storage.
Helps maintain product appearance and quality.
Extends shelf life.
Supports food safety.

Usage Level

The maximum level of natamycin in the finished food is 1.2 mg/dm² of surface.

Example compliance check:

At 1,500 ppm dip × 35 mL/m² pickup = 52.5 mg/m² = 0.525 mg/dm². Even at 2,000 ppm with heavier pickup, you stay under the legal limit of 1.2 mg/dm².

Preparing the Dipping Solution

Standard recipe — 100 L dipping tank

Using	Quantity	Final concentration
Pure natamycin (≥95%)	150g-200 g	1,500ppm;2,000 ppm active
Natamycin 50% preparation(50% active, 50% lactose carrier)	300g-400 g	1,500ppm-2,000 ppm active

Preparation steps

Fill the dip tank with clean potable water at 15C-25 C. Do not use hot water — natamycin degrades quickly above 40C.
Pre-disperse the natamycin powder in ~5 L water with gentle stirring for 2–3 minutes to wet the powder and break up clumps. Natamycin has very low water solubility (~30C;50 mg/L), so the working bath is a suspension, not a true solution — this is normal and correct.
Add the pre-dispersed slurry to the main tank under continuous stirring.
Check pH: it should sit naturally at pH 5.0–7.0. Natamycin is most stable in this range; pH below 4 or above 8 accelerates degradation.
Keep the tank covered when not in use — natamycin is photosensitive and direct UV/sunlight degrades it.
Maintain gentle continuous agitation during dipping to keep the suspension uniform. A simple paddle stirrer or recirculation pump works.

Dipping the Salami

Dip the freshly stuffed and tied salami sticks or pre-fermented sticks, depending on the production line for 3–10 seconds, fully immersed.
Hang and let drain for 30–60 seconds before transferring to the fermentation/drying chamber.
Typical pickup on a salami casing is around 30–40 mL per m² of surface, which deposits roughly 0.6–0.8 mg natamycin per dm² — comfortably below the 1.2 mg/dm² FSANZ ceiling and giving a useful safety margin.