Mycotoxins are secondary metabolites produced by fungi and are capable of causing various diseases in humans and animals. They are naturally occurring chemical substances and are chemically stable which is why they pose a great threat to public health. Accumulation of mycotoxins in the food chain can cause hazardous effects in human. The gut microbiota has a bidirectional relationship with mycotoxin, being the leading cause of the development of mycotoxicosis. These fungal toxins exhibit a number of adverse health effects in animals, even at very low concentrations, and have been associated to cases of acute and chronic poisoning of humans and farm animals since historical times. Preventive measure for controlling contamination should be adopted both before and after harvest. Mycotoxin occurrence cannot be completely avoided, but a number of measures aiming at minimizing mycotoxin levels and mycotoxin exposure can be implemented at multiple points in the food and feed chains.