This paper provides a comprehensive review of mycotoxin contamination, its toxicology, detection methods, and effective mitigation strategies. Mycotoxins, produced by fungal pathogens, pose significant health risks to humans and animals, particularly in regions heavily reliant on staple foods like grains, cereals, and nuts. Commonly produced mycotoxins include aflatoxins, ochratoxin A, fumonisins, trichotheccenes, zearalenone, and patulin, each with distinct health implications. The paper highlights the importance of preventing mycotoxin contamination for food safety and sustainable food supply. Chromatographic methods such as thin-layer chromatography (TLC), gas chromatography (GC), high-performance liquid chromatography (HPLC), and liquid chromatography coupled with mass spectrometry (LC/MS) are widely used for mycotoxin detection. However, there is a need for rapid, cost-effective, and on-site detection methods. Enzyme-linked immunosorbent assays (ELISA), lateral flow assays (LFAs), and biosensors are emerging as popular analytical tools for rapid detection. Preventing mycotoxin contamination involves physical, chemical, and biological approaches. However, new strains resistant to conventional methods have led to the exploration of novel strategies, including cold atmospheric plasma (CAP) technology, polyphenols and flavonoids, magnetic materials and nanoparticles, and natural essential oils (NEOs). These innovative strategies aim to mitigate mycotoxin-related health risks without leaving harmful residues on food products. The paper also discusses the toxicological profiles of major mycotoxins, such as aflatoxins, ochratoxin A, fumonisins, trichotheccenes, zearalenone, and patulin, and their health effects. It reviews the latest advancements in mycotoxin detection methods, including chromatographic techniques, immunoanalytical methods, and biosensors. Additionally, it explores the effectiveness of preventive and control strategies, such as decontamination procedures and innovative mitigation approaches, to reduce mycotoxin levels in food products. Overall, the paper emphasizes the importance of reliable detection tools and effective mitigation strategies to ensure food safety and protect public health.This paper provides a comprehensive review of mycotoxin contamination, its toxicology, detection methods, and effective mitigation strategies. Mycotoxins, produced by fungal pathogens, pose significant health risks to humans and animals, particularly in regions heavily reliant on staple foods like grains, cereals, and nuts. Commonly produced mycotoxins include aflatoxins, ochratoxin A, fumonisins, trichotheccenes, zearalenone, and patulin, each with distinct health implications. The paper highlights the importance of preventing mycotoxin contamination for food safety and sustainable food supply. Chromatographic methods such as thin-layer chromatography (TLC), gas chromatography (GC), high-performance liquid chromatography (HPLC), and liquid chromatography coupled with mass spectrometry (LC/MS) are widely used for mycotoxin detection. However, there is a need for rapid, cost-effective, and on-site detection methods. Enzyme-linked immunosorbent assays (ELISA), lateral flow assays (LFAs), and biosensors are emerging as popular analytical tools for rapid detection. Preventing mycotoxin contamination involves physical, chemical, and biological approaches. However, new strains resistant to conventional methods have led to the exploration of novel strategies, including cold atmospheric plasma (CAP) technology, polyphenols and flavonoids, magnetic materials and nanoparticles, and natural essential oils (NEOs). These innovative strategies aim to mitigate mycotoxin-related health risks without leaving harmful residues on food products. The paper also discusses the toxicological profiles of major mycotoxins, such as aflatoxins, ochratoxin A, fumonisins, trichotheccenes, zearalenone, and patulin, and their health effects. It reviews the latest advancements in mycotoxin detection methods, including chromatographic techniques, immunoanalytical methods, and biosensors. Additionally, it explores the effectiveness of preventive and control strategies, such as decontamination procedures and innovative mitigation approaches, to reduce mycotoxin levels in food products. Overall, the paper emphasizes the importance of reliable detection tools and effective mitigation strategies to ensure food safety and protect public health.