Nisin

Natural preservative

Also known as Nisaplin, Nisin A, Lactococcus lactis bacteriocin

MUIS classifies as doubtful; SANHA classifies as halal.

Based on 2 cited authorities. Confidence: medium.

What authorities say

2 authorities on record

1says Doubtful1says Halal

Saying Doubtful1 of 2

MUIS

MUIS Food Additive Listing (2016): Produced by the growth of a bacterium called Streptococcus lactis.

Saying Halal1 of 2

SANHA

Status: Halaal

Why this verdict

E234 is nisin, an antimicrobial peptide produced by fermentation of the bacterium Lactococcus lactis, used as a preservative in cheese, dairy, and canned foods. SANHA classifies E234 as halal. MUIS marks E234 as syubhah, noting it is produced by the growth of a bacterium called Streptococcus lactis. On SANHA’s classification, E234 is halal.

Food-safety note

Permitted as a preservative in Australia and New Zealand under the Food Standards Code (Schedule 15). A natural antimicrobial peptide produced by lactic-acid bacteria, active against spoilage and pathogenic bacteria; assessed safe at the levels used in food. (Source: FSANZ; Food Standards Code Schedule 15.)

Common questions

Is E234 halal?

Nisin (E234) is classified halal. MUIS classifies it as doubtful; SANHA classifies it as halal.

What is E234 made from?

Nisin (E234) is produced by microbial fermentation. It is commonly found in Cheese (especially processed), canned foods, processed meats, and dairy desserts.

Based on 2 cited authorities. Verdict may be revised as more positions are added.

Found in

Cheese (especially processed)canned foodsprocessed meatsdairy dessertsplant-based meats