Ochratoxin A (OTA) is a toxic mycotoxin produced by certain mold species, primarily from the genera *Penicillium* and *Aspergillus*. OTA has been detected in a wide range of foods, including cereals, dried fruits, wine, tea, coffee, and processed meats, and can cause various health effects such as teratogenicity, immunotoxicity, carcinogenicity, genotoxicity, neurotoxicity, and hepatotoxicity. The European Union and other countries have established maximum permitted levels of OTA in foods to protect public health. This review covers the chemical structure, fungal producers, conditions for formation, biosynthetic pathway, regulatory mechanisms, occurrence in food, analytical methods, and control strategies for OTA. It also discusses future approaches to reduce OTA levels in foods, including biological, chemical, and physical methods. The review highlights the importance of preventing the formation of OTA through advanced agricultural technologies and good practices, as well as decontaminating food products using various techniques. The effectiveness of these methods varies, and the choice of method depends on the specific food matrix and the specific fungal species involved. The review concludes with a discussion on the limitations and potential future developments in OTA control strategies.Ochratoxin A (OTA) is a toxic mycotoxin produced by certain mold species, primarily from the genera *Penicillium* and *Aspergillus*. OTA has been detected in a wide range of foods, including cereals, dried fruits, wine, tea, coffee, and processed meats, and can cause various health effects such as teratogenicity, immunotoxicity, carcinogenicity, genotoxicity, neurotoxicity, and hepatotoxicity. The European Union and other countries have established maximum permitted levels of OTA in foods to protect public health. This review covers the chemical structure, fungal producers, conditions for formation, biosynthetic pathway, regulatory mechanisms, occurrence in food, analytical methods, and control strategies for OTA. It also discusses future approaches to reduce OTA levels in foods, including biological, chemical, and physical methods. The review highlights the importance of preventing the formation of OTA through advanced agricultural technologies and good practices, as well as decontaminating food products using various techniques. The effectiveness of these methods varies, and the choice of method depends on the specific food matrix and the specific fungal species involved. The review concludes with a discussion on the limitations and potential future developments in OTA control strategies.