Nisin is widely used in monitoring the deterioration of cheese processing and the processing of cheese products, dairy products, canned vegetables, soups and juices. It is also used in alcoholic beverages, feta cheese, and some meat and fish products.
It can be used by adding it directly if the food contains water, or by prior suspension in water. The dosage for use depends on factors such as the type of food, the microbial load of the raw materials and the end product, and heat parameters in the processing.
It is legally permitted and applied as a natural antimicrobial agent in more than 50 countries around the world.