NATAMYCIN is often used in Europe to treat the surface of dry fermented sausages and has also been used to treat the surface of cooked hams. 

NATAMYCIN prevents fungal growth during normal ageing and storage without affecting the quality of Dutch raw sausages, German raw sausages and Italian sausages such as dry salami. Sausages are treated with NATAMYCIN by dipping (e.g. 1000-2000 ppm) or spraying (e.g. at 2.000 ppm). NATAMYCIN can also be applied by treatment of sausage casings before stuffing by soaking for 1-2 h in a suspension containing 500- 1000 ppm of NATAMYCIN. 

Comparing NATAMYCIN and sorbate in the prevention of mould growth on raw German sausages, natamycin treatment is superior to that afforded by sorbate. Sorbate give less protection against mould growth, inhibiting the bacterial starter cultures, causing a delay of the ripening process, which lead to defects in colour development of the product and penetrates into the sausages. In the case of natamycin, no negative effects on the quality of the product are observed. 

For its application in meat, NATAMYCIN is used in coatings designed for application in meat or in aqueous solution. NATAMYCIN is insoluble in water, so the solution must be kept under constant agitation to avoid its precipitation. Sodium chloride is often added to help keep NATAMYCIN in suspension. Many factors can influence the stability of natamycin, as

• pH value: NATAMYCIN is more stable under acidic conditions, preferably between pH range of 4.0 – 7.0. The activity is lost in highly alkaline conditions 

• Light: NATAMYCIN in powder or solution is sensitive to UV (Ultra Violate) or γ-Rays (Gamma Rays), which will cause lose of activity. So, the direct sunlight exposure should be avoided

• Oxidants: NATAMYCIN is sensitive to oxidants, such as peroxide, chlorine, and bleaching powder etc, which will decrease the activity of NATAMYCIN 

• Heavy metals: The Pb (Lead), Hg (Mercury), Fe (Iron), and Ni (Nickel) etc. could affect the stability of natamycin. So, natamycin or its solution should be stores in container made of glass, plastic or stainless steel

Note prevention is a holistic system. The fight to reduce mould growth cannot be reduced to a single component as it depends on multiple factors like environmental control in processing room, paint room and aging room, good manufacturing practices, segregation of defective pieces and others.