Medical<unk>  is used to treat fungal infections, including Candida, Aspergillus, Cephalosporium, Fusarium, and Penicillium. It is applied topically as a cream, in eye drops, or (for oral infections) in a lozenge.<unk>  shows negligible absorption into the body when administered in these ways. When taken orally, little or none is absorbed from the gastrointestinal tract, making it inappropriate for systemic infections.<unk>  lozenges are also prescribed to treat yeast infections and oral thrush. Food<unk>  has been used for decades in the food industry as a hurdle to fungal outgrowth in dairy products and other foods. Potential advantages for the usage of<unk>  might include the replacement of traditional chemical preservatives, a neutral flavor impact, and less dependence on pH for efficacy, as is common with chemical preservatives. It can be applied in a variety of ways: as an aqueous suspension (such as mixed into a brine) sprayed on the product or into which the product is dipped, or in powdered form (along with an anticaking agent such as cellulose) sprinkled on or mixed into the product. While not currently approved for use on meats in the United States, some countries allow<unk>  to be applied to the surface of dry and fermented sausages to prevent mold growth on the casing. Also,<unk>  is approved for various dairy applications in the United States. More specifically,<unk>  is commonly used in products such as cream cheeses, cottage cheese, sour cream, yogurt, shredded cheeses, cheese slices, and packaged salad mixes. One of the reasons for food producers to use<unk>  is to replace the artificial preservative sorbic acid. As a food additive, it has E number E235. Throughout the European Union, it is approved only as a surface preservative for certain cheese and dried sausage products. It must not be detectable 5 mm below the rind. While<unk>  is approved in different applications at different levels in the world, it is approved in over 150 countries worldwide. The European Food Safety Authority (EFSA) panel took over the responsibilities of providing scientific food safety advice to the EU from the Scientific Committee on Food in 2002. In 2009, the EFSA considered the proposed use levels of<unk>  are safe if it is used for the surface treatment for these cheese and sausage types.
Natamycin
Capreomycin
Meropenem
Anisomycin
Erythromycin
Sideromycin
Clarithromycin
Paromomycin