Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi, primarily Aspergillus, Fusarium, and Penicillium. These low-molecular-weight compounds can contaminate various food and feed crops, leading to acute or chronic toxicity in humans and animals. The six most common mycotoxins— aflatoxins, trichotheccenes, zearalenone, fumonisins, ochratoxins, and patulin—are regularly found in food, posing significant food safety concerns worldwide. This review summarizes the toxicity of these mycotoxins, commonly contaminated foods, and current methods for their detection and analysis. Mycotoxin contamination can occur pre-harvest or post-harvest, and many mycotoxins are heat-stable, making them difficult to eliminate during food processing. The economic impact of mycotoxin contamination is substantial, with about 25% of harvested crops contaminated annually, causing billions of dollars in losses. Various analytical methods, including thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), gas chromatography (GC), enzyme-linked immunosorbent assays (ELISA), and rapid strip tests, are used to detect and quantify mycotoxins. Despite advancements, challenges remain, such as detecting low-level contamination and handling complex food matrices. Continuous improvements in analytical methodology are necessary to support food safety regulations and protect public health.Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi, primarily Aspergillus, Fusarium, and Penicillium. These low-molecular-weight compounds can contaminate various food and feed crops, leading to acute or chronic toxicity in humans and animals. The six most common mycotoxins— aflatoxins, trichotheccenes, zearalenone, fumonisins, ochratoxins, and patulin—are regularly found in food, posing significant food safety concerns worldwide. This review summarizes the toxicity of these mycotoxins, commonly contaminated foods, and current methods for their detection and analysis. Mycotoxin contamination can occur pre-harvest or post-harvest, and many mycotoxins are heat-stable, making them difficult to eliminate during food processing. The economic impact of mycotoxin contamination is substantial, with about 25% of harvested crops contaminated annually, causing billions of dollars in losses. Various analytical methods, including thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), gas chromatography (GC), enzyme-linked immunosorbent assays (ELISA), and rapid strip tests, are used to detect and quantify mycotoxins. Despite advancements, challenges remain, such as detecting low-level contamination and handling complex food matrices. Continuous improvements in analytical methodology are necessary to support food safety regulations and protect public health.