A naturally derived antibiotic that helps preserve food by killing any threatening pathogens has kept our food safe for decades.
The World Health Organization and even watchdog groups have classified this additive, called nisin, as safe. Nisin is a lantibiotic—a peptide-derived antimicrobial agent synthesized from its natural form—first discovered in 1928 and commonly used in products such as cheese, beer, processed meats, and dipping sauces.
