The use of naturally sourced pigments in the food industry is limited due to their instability when exposed to processes and parameters such as light, pH, and high temperatures. Research has moved towards exploiting pigmented microorganism as sources of potential natural colorants, with the color red representing the largest market segment in the color industry, utilized in various food applications. This study was aimed isolation and characterization of Prodigiosin obtained from Serratia marcescens for potential application as a food colorant. Optimization results were achieved by cultivation in lysogeny broth (Lb) at 25ºC for a duration of 120h at pH 6.5, prodigiosin showed a gradual reduction in pH stability as well as a rapid change in color upon the addition of respective buffers due to protonation and deprotonation of respective groups. Instability to light due to chemical reaction such as oxidation and metal ion loss and instability at high temperatures was due to destruction of pyrrole group which is responsible for the reddish characteristic color. Results concluded that prodigiosin would be more applicable for utilization as a colorant in food applications within a temperature range of 0 to 20ºC and pH of range 2 to 7.