Widely used as a natural preservative in the food industry, especially in dairy products like cheese and yogurt, preventing mold and yeast growth without affecting taste or texture. Commonly applied on the surface of cured meats and sausages to inhibit fungal contamination during aging. Used in ophthalmology to treat fungal eye infections, particularly fungal keratitis, due to its effective antifungal action with minimal resistance development. Also found in cosmetic formulations to extend shelf life by preventing microbial spoilage in products such as creams and lotions. Its low solubility and minimal systemic absorption make it suitable for surface applications where prolonged localized effect is needed.