Tangential, but I recently noticed that natamycin, an antifungal agent, is being used in packages of shredded cheese as a preservative.
I was a little taken aback on seeing it, given that antibiotic stewardship has been pushed so much in the last decade.
I realize that natamycin is an antifungal and not an antibiotic, and that mechanisms of developing resistance are likely different between eukaryotes and prokaryotes. However, I’m still somewhat concerned what long-term low-level exposure will mean.
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