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Editorial note: Market figures cited in this article are estimates based on publicly available industry reports and may vary by source. HalalExpo.com aims to present the most current data available but readers should verify figures for business decisions. Sources include the State of the Global Islamic Economy Report, DinarStandard, and national halal authority publications.
Natamycin (E235 / Pimaricin) is halal. It is a natural antifungal preservative produced by the bacterium Streptomyces natalensis through fermentation of a plant-based substrate. No animal-derived ingredients are involved in its production. All major halal certification bodies, including JAKIM, MUI, and ESMA, permit natamycin in certified halal products. The only relevant halal consideration is not the natamycin itself but the food product it is applied to — particularly when used on sausage casings, which may be porcine-derived.
Natamycin — also known by its trade name Pimaricin — is a naturally occurring polyene macrolide antifungal compound. It was first isolated in 1955 from Streptomyces natalensis, a soil bacterium found in the Natal region of South Africa.
As a food additive (E235), natamycin is used exclusively as an antifungal surface preservative. It prevents mould and yeast growth on the surface of food products, extending shelf life without affecting the internal composition of the food or its taste.
Principal applications include:
Natamycin is not metabolically active at the concentrations used in food — it acts on the surface membrane of fungal cells and is not significantly absorbed through the human gut. This is relevant because it reinforces its status as a surface agent rather than a systemic food ingredient.
Commercial natamycin is produced entirely by microbial fermentation:
The production process is analogous to that of other fermentation-derived food preservatives. No animal-derived ingredients are required at any stage of standard industrial production.
Natamycin's halal status is unambiguous:
There is no scholarly controversy around natamycin itself. It is consistently classified as halal by all major certification bodies.
The most common source of halal-related questions about natamycin is its use on fermented meat products — specifically dry-cured sausages and salamis. Here, the concern is not the natamycin but the casing.
Traditional dry-cured sausages (salami, pepperoni, chorizo) are often encased in natural animal casings, which may be derived from:
Natamycin is applied to the surface of the casing to prevent mould during the curing period. Consuming a sausage in a porcine casing treated with natamycin presents two separate halal concerns: the porcine casing (haram) and the natamycin (halal). It is the casing, not the natamycin, that determines the product's halal status.
This distinction is important for consumers and importers: if a product label lists E235 natamycin, the preservative itself is not a red flag. The question to investigate is: what type of casing does this sausage use?
JAKIM permits natamycin (E235) in halal-certified food products. Malaysian halal-certified cheese and dairy products routinely use natamycin as a surface preservative. JAKIM's focus when auditing natamycin use is on confirming the carrier medium (lactose, glucose) is from a halal-compliant source.
Indonesia permits natamycin in halal-certified products. Domestic food standards (SNI) allow natamycin in yogurt (up to 10 mg/kg), hard cheese, and processed cheese. MUI-certified dairy products commonly use E235.
The Gulf halal standard (GSO 2055-1) and ESMA's implementation permit microbially produced preservatives including natamycin. Cheese exported to the UAE carrying ESMA halal certification may use E235.
UK halal certification bodies have not raised objections to natamycin in dairy products. The focus of UK halal audits for cheese is on the rennet source (animal vs. microbial) and the natamycin carrier medium, not the natamycin compound itself.
For Muslim consumers buying cheese that contains natamycin, the real halal checklist is:
For reference, approved maximum levels of natamycin (E235) in food include:
These trace quantities reinforce that natamycin is a surface agent present in minimal amounts in consumed food.
Yes. Natamycin (E235) is produced by bacterial fermentation from plant-based substrates and is classified as halal by all major certification bodies including JAKIM, MUI, BPJPH, and ESMA.
No. Natamycin is produced by Streptomyces natalensis, a soil bacterium. The fermentation process uses plant-derived substrates. There is no animal-derived input in standard industrial production.
Natamycin is applied to the outer surface of dry-cured sausages to prevent unwanted mould growth during the extended curing period. It inhibits specific surface mould while not interfering with the desired maturation of the sausage. The halal concern with such sausages is the casing material (possibly porcine), not the natamycin.
Yes. Pimaricin is the original pharmaceutical name for the same compound. In food contexts, the terms natamycin and E235 are standard. In pharmaceutical and ophthalmological applications, it is often referred to as pimaricin.
Yes. JECFA (Joint FAO/WHO Expert Committee on Food Additives) has established an Acceptable Daily Intake (ADI) for natamycin, and regulatory bodies in the EU, USA, and across Asia have approved its use in specified food applications at defined maximum levels. Its low gastrointestinal absorption is well-documented.
For a broader reference on halal certification of dairy and preserved foods, see our Halal Certification for Food Ingredients & Additives guide. To find halal-certified dairy suppliers, browse the HalalExpo Business Directory.
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