Mycotoxins are toxic secondary metabolites produced mainly by Aspergillus, Penicillium, and Fusarium species. Approximately 25% of the world’s cereal crops are contaminated with these compounds, with higher prevalence in hot and humid climates. Aflatoxins are classified by the International Agency for Research on Cancer (IARC) as Group 1 (carcinogenic to humans), while ochratoxin A and fumonisins are Group 2B (possibly carcinogenic). Human exposure occurs directly through contaminated food or dust, and indirectly via milk or meat from animals fed contaminated feed. The toxicity of aflatoxin B1 involves four key processes: absorption (mainly in the small intestine), distribution (concentration in liver and kidneys), biotransformation (phase I activation and phase II detoxification), and the enterohepatic cycle. Due to climate change, the risk of mycotoxin contamination is expected to increase, making continuous research on prevention, detection, and detoxification essential for food safety.