Health and Safety information
In the widespread use of ε-Polylysine in food preservation, no health concerns have been raised by consumers. This fact is supported by numerous safety studies – reviewed by independent authorities – which show no negative impact on human health. Furthermore, ε-Polylysine helps to protect consumers from potentially harmful mycotoxins that have been linked to a variety of adverse health effects.
Mycotoxins
Molds are able to produce toxins called mycotoxins, which are harmful to human and animal health. In scientific research, mycotoxins have been found on a wide variety of foods such as cheese and bread. The application of ε-Polylysine for food preservation reduces the risks related to mycotoxin exposure.
History of safe use
The production of ε-Polylysine by natural fermentation was first described by researchers Shoji Shima and Heiichi Sakai in 1977.Since the late 1980s, ε-Polylysine has been approved by the Japanese Ministry of Health, Labour and Welfare as a preservative in food. In January 2004, ε-polylysine became generally recognized as safe (GRAS) certified in the United States
Safety limits
Research has shown that even with a very high consumption of ε-Polylysine-treated products, it is hard to surpass any precautionary safety levels.The research shows that estimated mean all-user intake of polylysine is 283 mg/person/day, equivalent to 4.5 mg/kg/day on a body weight basis .