Aflatoxins are released from Aspergillus species and enter in living organisms from various routes and results in toxicity. Humans are exposed to aflatoxins poisoning due to consumptions of infected crops, meat, poultry and dairy produce. The physiological effects due to aflatoxins may be mild to fatal, according to their exposed concentration to humans and bioabsorption duration. These side effects are usually categorized as acute toxicity, genotoxicity and immunotoxicity. So further, efficient genomic and proteomic strategies s are required to develop resistant livestock breeds and dietary significance having cultivars along with general public awareness campaigns related to aflatoxins contamination free edible items selection.