E 234 NISIN

E 234 Nisin is used in baked products to prevent spoilage caused by bacteria, thus prolonging their freshness and shelf life.
In processed meats, E 234 Nisin helps inhibit bacteria, enhancing the safety and longevity of these products.
E 234 Nisin is also used in certain alcoholic beverages, such as beer, to control lactic acid bacteria that can spoil the product.

CAS Number: 1414-45-5 
EC Number: 215-807-5
E number: E234 (preservatives)
Chemical formula: C143H230N42O37S7
Molecular Weight: 3.354 g/mol

SYNONYMS:
Nisin, Nisin A, Nisin Z, Nisaplin, Nisin preparation, Nisin peptide, Nisin bacteriocin, Nisin preservative, Nisin antimicrobial peptide, Nisin food additive, E234, INS 234, Nisin complex, Nisin biopreservative, Nisin natural preservative, Nisin lantibiotic, Nisin antibacterial peptide, Nisin, E234, E-234, Nisin A, Nisin Z, NISIN (E234), Nisin preparation, Nisin concentrate, Nisin preservative, Streptococcus lactis antimicrobial peptide, Lactococcus lactis subsp. lactis antimicrobial peptide, Antimicrobial peptide Nisin, Bacteriocin Nisin, INS No. 234, Nisin (natural preservative), Nisin food additive, Nisin food-grade, Nisin antibiotic, Nisin polypeptide, CAS 1414-45-5, UNII-9H4PO4VY2K, EC 215-807-5, PubChem CID 16129778, MFCD00131573, CHEBI:74261

E 234 Nisin is a natural antibiotic.
E 234 Nisin is for food use.
E 234 Nisin effectively prevents the reproduction of pathogenic bacteria and Gram-positive bacteria.

E 234 Nisin is obtained naturally.
E 234 Nisin is also found in small amounts in milk and cheese.
E 234 Nisin is a natural, non-toxic food preservative that has recently entered the food industry.

E 234 Nisin is a polycyclic antibacterial peptide made by certain strains of Lactococcus Lactis.
E 234 Nisin has antimicrobial activity against a broad range of Gram-positive bacteria.
E 234 Nisin is a natural, non-toxic food preservative that has recently entered the food industry.

E 234 Nisin is a polycyclic antibacterial peptide made by certain strains of Lactococcus lactis.
E 234 Nisin has antimicrobial activity against a broad spectrum of Gram-positive bacteria and their spores, both of which are responsible for most food spoilage.

E 234 Nisin is particularly effective in inhibiting heat-resistant bacilli such as B. stearothermophilus and L. monocytogenes.
E 234 Nisin is a highly efficient, safe natural food preservative.
E 234 Nisin has excellent solubility and stability in food.

E 234 Nisin is not effective against Gram-negative bacteria, yeasts or molds.
E 234 Nisin is a polypeptide (short protein) antibiotic produced by the bacteria Lactococcus lactis, normally used in cheese production.
E 234 Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis used as a food preservative.

E 234 Nisin has 34 amino acid residues.
E 234 Nisin is obtained from the cultivation of L. lactis on natural substrates and is not chemically synthesized.
E 234 Nisin has the number E234 as a food additive.

E 234 Nisin is a natural preservative, making it increasingly attractive as part of the growing consumer demand for clean-label, minimally processed foods.
E 234 Nisin is highly effective against a wide range of bacteria, especially those that cause spoilage or foodborne illness, making it a reliable choice for food preservation.

E 234 Nisin is stable at high temperatures, meaning it remains effective even after food has been subjected to heat treatments such as pasteurization or sterilization.
E 234 Nisin (E234) is approved as a safe food additive by food safety agencies such as FDA and EFSA.

E 234 Nisin has undergone rigorous testing and is deemed safe for consumption in the concentrations used in food processing.
E 234 Nisin’s versatility, combined with its natural antimicrobial properties, makes it an important ingredient in preserving a wide variety of food products.

E 234 Nisin preservatives offer a natural solution as consumers increasingly seek sustainable and clean-label options.
E 234 Nisin is a natural polypeptide antibacterial produced by Lactococcus lactis subsp lactis strains.
E 234 Nisin is a kind of pure natural, effective and safe peptide active ingredient obtained by biotechnology.

E 234 Nisin consists of 34 amino acid residues.
E 234 Nisin is a White to Creamy-white Powder.
E 234 Nisin now our main specification is 1000IU/mg~10000IU/mg according to your requirements.

E 234 Nisin has strong inhibitory effect on a variety of Gram-positive bacteria including food spoilage bacteria and pathogenic bacteria.
E 234 Nisin, a light brown solid powder, must be dissolved in water or liquid for use, and its solubility varies depending on the pH level.
E 234 Nisin in water (pH {{0}}), the solubility of it is 49.0 mg/ml; in 0.02M hydrochloric acid, the solubility increases to 118.0 mg/ml; but is almost insoluble in alkaline conditions.

E 234 Nisin is also affected by the pH of the solution.
E 234 Nisin, for example, when dissolved in skim milk with a pH of 6.5 and pasteurized at 85 degrees for 15 minutes, the loss of activity is only 15%.

E 234 Nisin, when dissolved in dilute hydrochloric acid with a pH of 3, it retains 100% of its activity even after autoclaving at 121 degrees for 15 minutes, and exhibits excellent acid and heat resistance.
E 234 Nisin preparation is the commercial nisin sold in the market, available as a lyophilized (light brown) powder.

E 234 Nisin comprises three parts: E 234 Nisin: 2.5% (w/w) and with a minimum hydrous potency of 900 IU/mg.
E 234 Nisin with sodium chloride: not less than 50% which is used to adjust the activity of nisin.
E 234 Nisin with non-fat milk solids or solids from fermentation.

E 234 Nisin is fermented in a sugar-based medium with added yeast extract using the bacterium Lactococcus lactis subsp. Lactis.
E 234 Nisin is extracted of nisin concentration.
E 234 Nisin is spray dried: precipitated with sodium chloride and then through a spray-dried process.

E 234 Nisin preparation is standardized with sodium chloride to obtain a potency of 1,000 IU nisin A/mg.
E 234 Nisin is a natural antimicrobial peptide.
E 234 Nisin is a type of food preservative belonging to the bacteriocin group.

E 234 Nisin offers a more natural, healthier option to extend shelf life and prevent spoilage.
E 234 Nisin has gained popularity in modern food processing due to its safety, effectiveness and natural origin.
E 234 Nisin is a small antimicrobial peptide typically used as a preservative in food applications.

E 234 Nisin appears as a pale brown powder and its solubility in water increases with decreasing pH.
E 234 Nisin is insoluble in non-polar solvents.
E 234 Nisin stability of the compound increases at low pH levels.

E 234 Nisin also exhibits high acidity.
E 234 Nisin has heat resistance, making it highly effective in inhibiting the growth of Gram-positive bacteria during food processing and storage.

E 234 Nisin is a powerful, natural antimicrobial agent widely used in the food industry as the Food Preservative Nisin.
E 234 Nisin effectively inhibits the growth of spoilage bacteria, especially in dairy, meat and canned products, thus extending shelf life without affecting taste or nutritional value.

E 234 Nisin is ideal for those looking to achieve clean-label, preservative-free products while ensuring food integrity.
E 234 Nisin is considered safe for consumption and is approved for use by food safety authorities in many countries, including FDA and EFSA.
E 234 Nisin food preservative is produced by the bacteria Lactococcus lactis.

E 234 Nisin bacteria are grown in a special nutrient solution.
E 234 Nisin is naturally produced as bacteria grow during the fermentation process.
E 234 Nisin is extracted from the bacteria and liquid after fermentation.

E 234 Nisin is purified to remove impurities.
E 234 Nisin is concentrated and sometimes dried to facilitate its use in food products.
E 234 Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative.

E 234 Nisin has 34 amino acid residues, including the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha), and didehydroaminobutyric acid (Dhb).
E 234 Nisin includes these unusual amino acids which are introduced by posttranslational modification of the precursor peptide.

E 234 Nisin in these reactions a ribosomally synthesized 57-mer is converted to the final peptide.
E 234 Nisin has unsaturated amino acids that originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple (5) thioether bridges.

E 234 Nisin has related compounds such as Subtilin and epidermin.
E 234 Nisin and the related compounds are members of a class of molecules known as lantibiotics.
E 234 Nisin in the food industry is obtained from the culturing of L. lactis on natural substrates, such as dextrose, and it is not chemically synthesized.

E 234 Nisin was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset (now owned by International Flavors & Fragrances), and approved as an additive for food use in the US in the late 1960s.

E 234 Nisin while most bacteriocins generally inhibit only closely related species, is a rare example of a "broad-spectrum" bacteriocin effective against many Gram-positive organisms, including lactic acid bacteria (commonly associated with avoiding food spoilage), Listeria monocytogenes (a known pathogen), Staphylococcus aureus, Bacillus cereus, Clostridium botulinum, etc.

E 234 Nisin is also particularly effective against spores.
E 234 Nisin does not affect Gram-negative bacteria which are protected by their outer membrane but may become susceptible to action after a heat shock or when this is coupled with the chelator EDTA.

E 234 Nisin, when used in combination with EDTA, can inhibit E. coli O157:H7 and Salmonella enterica.
E 234 Nisin, as a class I bacteriocin, is very stable at acidic pHs and is more heat stable at lower pHs.
E 234 Nisin’s mode of action against pathogens such as Listeria monocytogenes is to dissipate the membrane potential and pH gradient.

E 234 Nisin is soluble in water and effective at levels nearing the parts-per-billion range.
E 234 Nisin concentration can be measured using various techniques such as chromatography or by a simple agar diffusion bioassay.

USES and APPLICATIONS of E 234 NISIN:
Dairy Products: E 234 Nisin is widely used in processed cheese, milk, and fermented dairy products to inhibit spoilage and pathogenic bacteria.
E 234 Nisin helps extend shelf life and maintain product safety and quality.
Canned Goods: By preventing the growth of heat-resistant spores, E 234 Nisin ensures the safety of canned vegetables, meat, and seafood.

This is particularly important in reducing the risk of botulism caused by Clostridium botulinum.
Baked Goods: E 234 Nisin is used in baked products to prevent spoilage caused by bacteria, thus prolonging their freshness and shelf life.
Processed Meats: In processed meats, E 234 Nisin helps inhibit bacteria, enhancing the safety and longevity of these products.

Due to the narrow antibacterial spectrum of E 234 Nisin, which can only kill or inhibit Gram-positive bacteria, therefore E 234 Nisin application is limited, and the combined use of E 234 Nisin and other preservatives or acidulants (citric acid, lactic acid) can make up for this shortcoming, and then exert a broad-spectrum antibacterial effect.

Beverages: E 234 Nisin is also used in certain alcoholic beverages, such as beer, to control lactic acid bacteria that can spoil the product.
E 234 Nisin is also a biopreservative produced by the fermentation of streptomyces, effective in inhibiting the growth of various molds, yeasts and mycotoxins.

However, E 234 Nisin is used only for the preservation of food surfaces due to E 234 Nisin low solubility.
Yes, E 234 Nisin is considered safer than chemical preservatives as E 234 Nisin is natural and quickly hydrolyzed into amino acids in the digestive tract by proteolytic enzymes (trypsin, sialase, digestive enzymes, etc.) after oral ingestion.

E 234 Nisin has been approved safe by U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), as well as Joint FAO/WHO Expert Committee on Food Additives (JECFA), and is being used in more than 50 countries.
E 234 Nisin is currently the only bacteriocin allowed to be used as food additives in the world.

E 234 Nisin preparation is Generally Recognized as Safe (GRAS) with a maximum level of 250 mg/kg of E 234 Nisin in the finished product to use as an antimicrobial agent to inhibit the outgrowth of Clostridium botulinum spores and toxin formation in pasteurized (process) cheese spreads (with fruits, vegetables, or meats).

E 234 Nisin, known as E 234 Nisin, is a natural antimicrobial peptide produced by certain strains of the bacterium Lactococcus lactis.
As an additive, E 234 Nisin plays a crucial role in food preservation, especially in dairy products, processed foods, and canned goods.
E 234 Nisin is composed of 34 amino acids and has a unique structure that includes several unusual amino acids that contribute to E 234 Nisin stability and efficacy.

E 234 Nisin is effective against a wide range of gram-positive bacteria, including Listeria monocytogenes, Staphylococcus aureus, and Bacillus cereus, which are notorious for causing foodborne illnesses.
However, E 234 Nisin is generally ineffective against gram-negative bacteria, yeasts, and molds.

The safety of E 234 Nisin as a food additive has been evaluated by the European Food Safety Authority (EFSA), and a maximum recommended dose of 0.3 mg/kg body weight/day has been established.
The antimicrobial properties of E 234 Nisin make E 234 Nisin an invaluable preservative in the food industry.

After entering the human body, E 234 Nisin can be decomposed and digested by chymotrypsin in the digestive tract.
E 234 Nisin is a safe, non-toxic and efficient natural food preservative.
E 234 Nisin is also a new generation of environmentally friendly biological food additives.

E 234 Nisin can effectively inhibit bacteria.
After heat treatment, E 234 Nisin has good thermal stability and less loss.
The amount of addition of E 234 Nisin is low and reduces the cost.

E 234 Nisin is safe, non-toxic and digestible by the human body, with no side effects.
E 234 Nisin can reduce processing time and temperature, improve food quality, extend storage time.

E 234 Nisin Powder is widely used in a variety of food products, such as meat products, dairy products, canned goods, seafood, beverages, fruit juices, liquid eggs and egg products, condiments, fermentation technology, bakery products, prepared foods, flavor-based spices and other fields.

There is a long history of using fermentation of lactic acid bacteria to preserve food.
The inhibitory effects of lactic acid and other organic acids produced during the fermentation are fully recognized, but the antimicrobial effects of E 234 Nisin produced in the metabolism of lactic acid bacteria metabolism are gradually discovered in later studies.

E 234 Nisin can be used in cheeses, canned food, meat products to:
Prevent food spoilage by inhibiting the growth of Gram-positive bacteria & the spores and result in extending storage time.
Reduce food sterilization temperature & time and therefore reduce nutrition loss.

E 234 Nisin effectively inhibits many Gram-positive bacteria that cause food spoilage, such as Lactobacillus, Streptococcus, Micrococcus, Staphylococcus, and Listeria.
E 234 Nisin is particularly effective against spore-forming bacteria such as Bacillus and Clostridium species.

E 234 Nisin in Cheese: Prevents the formation of bacteria that cause spoilage and extends shelf life.
E 234 Nisin in Dairy-Based Products: Preserves freshness and prevents microbial contamination in products such as yogurt.
E 234 Nisin in Canned Vegetables and Fruits: Provides safety and stability by preventing bacterial growth.

E 234 Nisin in Canned Meat and Fish: Maintains quality and prevents deterioration during storage.
E 234 Nisin in Processed Meats: Helps prevent spoilage and ensure product safety in products such as sausage and ham.
E 234 Nisin in Delicatessen Products: Ensures safety against foodborne pathogens and longer shelf life.

E 234 Nisin in Fruit Juices and Smoothies: Preserves freshness and safety without changing the flavor.
E 234 Nisin as a food additive, has an E number of E234.

E 234 Nisin in Confectionery Products: Increases preservation in products such as fruit snacks and soft candies.
E 234 Nisin is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria.

E 234 Nisin in foods is commonly used at levels ranging from ~1-25 ppm, depending on the food type and regulatory approval.
E 234 Nisin due to its naturally selective spectrum of activity, is also employed as a selective agent in microbiological media to isolate gram-negative bacteria, yeast, and moulds.

E 234 Nisin has also been used in food packaging applications and can serve as a preservative by controlled release onto the food surface from the polymer packaging.
E 234 Nisin in combination with miconazole, has been studied as a possible treatment for infections of Clostridioides difficile.

E 234 Nisin is used as a food preservative in the production of foodstuffs.
E 234 Nisin, also known as a lantibiotic, is a small-molecule polypeptide antibiotic with antibacterial activity, synthesized and secreted by Lactococcus lactis subsp. lactis during metabolism.

E 234 Nisin is commonly used as a preservative in processed cheeses and meat products to inhibit Gram-positive spoilage and pathogenic bacteria.
E 234 Nisin, the European food additive number is E234.
E 234 Nisin is generally, it is safe, natural, vegan (maybe), halal, kosher and gluten-free.

E 234 Nisin is used in processed cheese, meat, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pathogenic bacteria.
E 234 Nisin is widely used in foods at levels ranging from 1-25ppm, depending on the food type and regulatory approval.

E 234 Nisin is also used as a preservative additive in many sectors because it inhibits the activities of pathogens such as Staphylococcus aureus, Clostridium botulinum, Streptococcus hemolyticus, Listeria monocytogenes, Bacillus cereus, Bacillus subtilis, Bacillus sporothermodurans, Brochothrix thermosphacta and Bacillus stearothermophilus.

E 234 Nisin is widely used in dairy products, meat products, beverages, canned foods, salad dressings, seafood, flour-based products, egg products, etc.
E 234 Nisin is used as a preservative against Gram-positive food spoilage (rotting) bacteria.

E 234 Nisin food preservative has a wide range of applications in various industries, especially in the food sector.
E 234 Nisin food preservative is most commonly used in dairy products such as cheese and processed meat.
E 234 Nisin is widely used in cheese production in the dairy industry.

E 234 Nisin in cheese production can inhibit the growth of spoilage bacteria and inhibit the growth of Listeria monocytogenes and Clostridium botulinum, which are common in dairy products.
E 234 Nisin in yogurt production can prevent the overgrowth of microorganisms that cause spoilage, preserving the freshness and flavor of the product.

E 234 Nisin plays a key role when it comes to processed meats.
E 234 Nisin helps combat the growth of Clostridium botulinum, a dangerous pathogen that can cause food poisoning, in sausages and deli meats.

E 234 Nisin by suppressing the growth of these and other spoilage bacteria, not only protects public health, but also helps preserve the texture and taste of meats, preventing rancidity and off-flavors.
E 234 Nisin is a valuable asset in canned and bottled foods.

E 234 Nisin can prevent the growth of thermophilic spore-forming bacteria that can survive the canning process.
E 234 Nisin in canned vegetables and fruits, these spores can germinate and cause spoilage, but keeps them under control.

E 234 Nisin in acidic food products such as pickles and sauces, provides an additional layer of protection against microbial growth, increasing the stability and shelf life of the product.
E 234 Nisin also shows potential in the pharmaceutical and cosmetic fields.

E 234 Nisin preservative is sometimes used in personal care products such as creams, lotions, and shampoos because of its antimicrobial properties, preventing bacterial growth in water-based formulations.
E 234 Nisin in some topical pharmaceutical products is used to prevent infection and promote healing due to its antibacterial properties.

-Canned Food uses of E 234 Nisin:
E 234 Nisin can help reduce the intensity of heat treatment, and therefore reduce the loss of nutritional components of the food in canned food.
Meanwhile, E 234 Nisin inhibits the growth and reproduction of heat-resistant spore-former and extends the food shelf life.

For example, adding E 234 Nisin to pickles can reduce the amount of chemical preservatives sodium benzoate and potassium sorbate, and can also inhibit the growth and reproduction of lactic acid bacteria and Staphylococcus aureus.

-Meat uses of E 234 Nisin:
Sodium nitrite and nitric acid are commonly used in the production of meat products as preservatives and color enhancements, but these two additives are harmful to the human body and may even cause cancer.

E 234 Nisin can reduce the addition or replace sodium nitrite and nitric acid in meat products, the following are some of its applications:
*canned ham
*smoked pork
*salted pork
*Sausages
*vacuum-packed fresh beef
Also, E 234 Nisin can inhibit the growth of Clostridium botulinum, the most common microorganism that leads to meat products spoilage.

-Beer uses of E 234 Nisin:
In the beer processing process, microorganisms are easy to grow and cause microbial contamination.
E 234 Nisin can inhibit the growth of Gram-positive bacteria, enhance the sterilization effect of hops on thermophilic bacteria without causing any adverse effects on the fermentation characteristics of beer yeast, thereby ensuring the quality and flavor of the beer.

-Foods to which food additives can be added:
E 234 Nisin is used in permitted finished products, in accordance with the regulations in the Turkish Food Codex Food Additives Regulation and vertical communiqués, taking into account the relevant limitations.
When the necessary information cannot be found in the regulations and circulars, the relevant country's regulatory authorities can be consulted.

-Ice Cream uses of E 234 Nisin:
Ice cream is often contaminated by Listeria during the production process and Listeria can still be found even under ultra-low temperature conditions.
E 234 Nisin can be used to inhibit the growth of Listeria.

-Dairy uses of E 234 Nisin:
Milk is susceptible to be contaminated by various microorganisms during the process of production, storage, and transportation.
Pasteurization can only kill pathogenic microorganisms, but there are still other microorganisms that may exist and affect the preservation and shelf life.

E 234 Nisin can inhibit Gram-positive bacteria, thereby prolonging shelf life.
In yogurt, the main purpose of E 234 Nisin is not for preservation (as low pH, contaminating bacteria are mainly molds and yeasts, and E 234 
Nisin does not inhibit them) but to prevent post-acidification during storage, which is caused by lactic acid (produced by lactobacillus).
Acidity affects the edible quality of the yogurt and makes ice cream taste bad.

HOW DOES E 234 NISIN WORK?
E 234 Nisin can inhibit the growth of a variety of food spoilage Gram-positive bacteria, such as Bacillus subtilis, Staphylococcus aureus, Listeria and Clostridium botulinum, and E 234 Nisin is particularly effective against spores that gram-positive bacteria that produces.

The main preservation mechanism of E 234 Nisin is to bind to the anionic phospholipids (including lipid II) of the cell membrane and then inserted to the cell membrane.
These processes can stop all biosynthetic processes in Gram-positive bacteria, and therefore kill Gram-positive bacteria.

PROPERTIES OF E 234 NISIN:
*Appearance
Light brown powder.

*Solubility
The water solubility of E 234 Nisin increases with decreasing pH.
E 234 Nisin is sparingly soluble at pH 7, 4% at pH 5.0, and 12% at pH 2.5.
E 234 Nisin is insoluble in non-polar solvents.

*Stability
The lower the pH, the higher the stability.
E 234 Nisin has strong acid and high temperature resistance.
E 234 Nisin's thermal stability can be used for inhibiting various Gram-positive bacteria during food processing and preservation.

PHYSICAL and CHEMICAL PROPERTIES of E 234 NISIN:
Chemical formula: C143H230N42O37S7
Molar mass: 3354.07 g/mol
Appearance: powder
Density: 1.402 g/mL
Boiling point: 2,966 °C (5,371 °F; 3,239 K)
Product Name: Nisin (E 234)
Chemical Formula: C143H230N42O37S7

Cas No: 1414-45-5
EINESC No: 215-807-5
UN No: Not subject to transport regulations
Physical Property: Beige Solid Powder
Odor: Light Characteristic
Molecular Weight: 3.354 g/mol
Density: 1.02 g/cm3
Solubility: Soluble in water
Chemical hazard: No hazards that require special first aid measures.

FIRST AID MEASURES of E 234 NISIN:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of E 234 NISIN:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of E 234 NISIN:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of E 234 NISIN:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection. 
Safety glasses
*Body Protection:
protective clothing
*Respiratory protection:
Recommended Filter type: Filter A 
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of E 234 NISIN:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of E 234 NISIN:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature) .
-Possibility of hazardous reactions:
No data available