Canada Approves Nisin as a Preservative for Egg Whites

On May 30, 2024, Health Canada issued document M-FAA-24-04, proposing to revise the list of approved preservatives and authorize the use of nisin (also known as lacticin) in egg whites.

According to the document, the permitted use and limits for nisin are as follows: 

Nisin has already been allowed as a Type 2 (antimicrobial) preservative in various food products, including liquid eggs, egg mixtures, and baked goods containing eggs. However, the use of nisin in packaged egg whites was previously not permitted.

This revision will come into effect starting May 30, 2024.

The decision to approve nisin for use in egg whites was likely made to improve the shelf-life and safety of these products. Nisin is a natural antimicrobial compound produced by certain lactic acid bacteria, which can help inhibit the growth of spoilage and pathogenic microorganisms in foods.

This move by Health Canada aligns with the ongoing global trend of utilizing natural preservatives to meet consumer demand for minimally processed, clean-label foods. Egg products are widely used in both household and commercial food preparation, so the availability of an approved antimicrobial option can benefit the Canadian food industry and consumers alike.