Question:
As per FSSAI Standard, what is the maximum permissible limit of nisin used in paneer?
As per FSSAI Standard, what is the maximum permissible limit of nisin used in paneer?
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Remember the FSSAI biopreservation limits: Nisin is permitted in paneer and chhana up to a maximum limit of 12.5 ppm.
Updated On: Aug 7, 2026
- 12.5 ppm
- 25 ppm
- 100 ppm
- 50 ppm
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Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Nisin is a natural bacteriocin produced by Lactococcus lactis.
It is widely used as a biopreservative in the dairy industry to inhibit Gram-positive foodborne pathogens and spoilage organisms, such as Listeria monocytogenes and spore-forming bacilli.
Step 2: Detailed Explanation:
The Food Safety and Standards Authority of India (FSSAI) regulates the use of food additives and preservatives to protect consumer health.
Because nisin is an effective antimicrobial, it is permitted in certain dairy products like paneer, chhana, and processed cheese to extend their shelf life.
For paneer and chhana, FSSAI has established a maximum permissible limit of 12.5 ppm (parts per million or mg/kg) of nisin.
This limit is sufficient to control bacterial spoilage without exceeding safe dietary intake guidelines or promoting bacterial resistance.
Higher limits (up to 25 ppm) may be allowed in other products like processed cheese, but the limit for paneer is strictly 12.5 ppm.
Step 3: Final Answer
The correct option is (A).
Nisin is a natural bacteriocin produced by Lactococcus lactis.
It is widely used as a biopreservative in the dairy industry to inhibit Gram-positive foodborne pathogens and spoilage organisms, such as Listeria monocytogenes and spore-forming bacilli.
Step 2: Detailed Explanation:
The Food Safety and Standards Authority of India (FSSAI) regulates the use of food additives and preservatives to protect consumer health.
Because nisin is an effective antimicrobial, it is permitted in certain dairy products like paneer, chhana, and processed cheese to extend their shelf life.
For paneer and chhana, FSSAI has established a maximum permissible limit of 12.5 ppm (parts per million or mg/kg) of nisin.
This limit is sufficient to control bacterial spoilage without exceeding safe dietary intake guidelines or promoting bacterial resistance.
Higher limits (up to 25 ppm) may be allowed in other products like processed cheese, but the limit for paneer is strictly 12.5 ppm.
Step 3: Final Answer
The correct option is (A).
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