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Biotransformation of Enniatins from Fusarium Fungi in a Food Safety Perspective

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Mould species of the genera Fusarium and Altenaria are considered the most important threats to Norwegian grain cereals because they produce toxins which can be a potential risk to food safety. F. avenaceum, the fungi most frequently isolated from Norwegian grain, produces enniatins which have been found in large quantities in Norwegian grain in recent years. A new PhD project concludes that incomplete intestinal absorption and enzymatic metabolic breakdown in the liver may reduce the enniatins' bioavailability so that they are less harmful to humans following oral administration.

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