Mycotoxins are toxins naturally present in various foods and are created by mould—like grains, nuts, and spices. Several mycotoxins are often found in fermented food due to environmental influences and the potential for fungal contamination. In addition to acute poisoning of Aflatoxins, the lethal dose for adults is 10–20 mg, while it is about 3 mg for children. Both adult and pediatric dosages have potential long-term consequences and health risks. Three methods of mycotoxin exposure exist, ingestion, skin contact, and inhalation. The degree of repercussions varies according to the person, the type of mycotoxin, and the exposure level. 10,000 turkeys perished from aflatoxins (AFs) in 1960, according to numerous cases that have been reported. Even now, there are sporadic mycotoxin outbreaks, particularly in developing Asian and African nations; incidents have been documented in Malaysia, India, and Kenya. This prompted research on mycotoxins in humans and animals, which can be useful in forensic investigations to determine the cause and manner of death. Aflatoxin, Ochratoxin A, Zearalenone, Deoxynivalenol, and Citrinin are typical examples of mycotoxins. Various studies employed methods for detecting Mycotoxins, including PCR, ELISA (Enzyme-linked Immunosorbent Test), Chromatography, and Rabbit Pyrogen. Mycotoxins are a dangerous consequence of fungus that can seriously endanger human health and the world's food supply.