LC-MS/MS: DETECTING NATAMYCIN IN DAIRY PRODUCTS The LC-MS/MS analysis method can simultaneously determine the presence of sorbic acid, natamycin and tylosin, and is considered a selective and sensitive technique for determining antifungals in foods such as dairy products. The LC-MS/MS analysis method simplifies extraction and shortens the chromatographic analysis time (which only takes 10 minutes). There are also other methods that have been developed using various analysis techniques which identify and quantify antifungals such as natamycin. Some of them are:
High performance liquid chromatography with diode-array detection (HPLC-DAD)
Visible ultraviolet detection (HPLC-UV)
Micellar electrokinetic chromatography (MEKC)
The use of antifungal agents and additives is regulated by the European Union, and international organisations such as the WHO and the United States FDA consider natamycin to be a safe substance for human consumption. The Codex Alimentarius published by the WHO is a compendium of food standards and guidelines, which primarily aims to protect consumer health and ensure the use of fair practices in the food trade. Its contents in relation to the rules governing dairy products, in which natamycin is listed as an anti-fungal agent used on the surface/skin of cheese, are particularly interesting. For further information: www.natamycinvgp.com
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