This review summarizes the occurrence, toxicity, and analysis of major mycotoxins in food. Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi, including Aspergillus, Fusarium, and Penicillium. These compounds are naturally occurring and can contaminate food and feed during growth, storage, and processing. They can cause acute or chronic toxicity in humans and animals, and their presence in animal-derived products like meat, milk, and eggs poses additional public health concerns. Six major mycotoxins— aflatoxins, trichothecenes, zearalenone, fumonisins, ochratoxins, and patulin—are regularly found in food and feed, posing ongoing food safety challenges. Aflatoxins, produced mainly by Aspergillus species, are the most toxic and have significant economic impacts. They are associated with liver damage and cancer. Ochratoxins, produced by Aspergillus and Penicillium species, are stable in acidic environments and can contaminate a wide range of food products. Zearalenone, produced by Fusarium species, has estrogenic effects and can affect reproductive systems. Fumonisins, produced by Fusarium species, are toxic to the liver and kidneys. Trichothecenes, produced by Fusarium species, are highly toxic and can cause gastrointestinal and immune issues. Patulin, produced by Penicillium species, is found in fruits and can cause nausea and vomiting. Current methods for detecting and analyzing mycotoxins include chromatographic techniques such as HPLC and GC, immunochemical methods like ELISA, and rapid strip tests. These methods face challenges in detecting low levels of contamination, complex food matrices, and the diversity of mycotoxin structures. Despite advancements, there is a need for improved analytical methods to support food safety regulations and protect public health. The review highlights the importance of continued research and collaboration to control mycotoxin contamination and enhance food safety.This review summarizes the occurrence, toxicity, and analysis of major mycotoxins in food. Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi, including Aspergillus, Fusarium, and Penicillium. These compounds are naturally occurring and can contaminate food and feed during growth, storage, and processing. They can cause acute or chronic toxicity in humans and animals, and their presence in animal-derived products like meat, milk, and eggs poses additional public health concerns. Six major mycotoxins— aflatoxins, trichothecenes, zearalenone, fumonisins, ochratoxins, and patulin—are regularly found in food and feed, posing ongoing food safety challenges. Aflatoxins, produced mainly by Aspergillus species, are the most toxic and have significant economic impacts. They are associated with liver damage and cancer. Ochratoxins, produced by Aspergillus and Penicillium species, are stable in acidic environments and can contaminate a wide range of food products. Zearalenone, produced by Fusarium species, has estrogenic effects and can affect reproductive systems. Fumonisins, produced by Fusarium species, are toxic to the liver and kidneys. Trichothecenes, produced by Fusarium species, are highly toxic and can cause gastrointestinal and immune issues. Patulin, produced by Penicillium species, is found in fruits and can cause nausea and vomiting. Current methods for detecting and analyzing mycotoxins include chromatographic techniques such as HPLC and GC, immunochemical methods like ELISA, and rapid strip tests. These methods face challenges in detecting low levels of contamination, complex food matrices, and the diversity of mycotoxin structures. Despite advancements, there is a need for improved analytical methods to support food safety regulations and protect public health. The review highlights the importance of continued research and collaboration to control mycotoxin contamination and enhance food safety.