Mycotoxins are toxic secondary metabolites of fungi belonging mainly to the Aspergillus, Penicillium and Fusarium genera. They can be formed in various agricultural produce in specific conditions. These natural and zootoxic chemical compounds cause an array of diseases in people and animals, i.e., mycotoxicoses. Depending on the type and dose, mycotoxins may cause liver, kidney, and lung cancers, as well as damage to the immune system, pathological changes in the nervous system, and reproduction disorders. Many mycotoxins disrupt digestion process, cause vomiting, nausea, anorexia, skin irritation and dermatitis, and even haemorrhages. A significant threat to the health of animals and people can be observed in the case of major infestation of crop ears from which foodstuff or feed are then produced. The ear infestation is facilitated by a suitable humidity and temperature during the growing season or while harvesting and storing the agricultural produce, which enhances the growth of mycotoxin-producing fungi. Suitable agricultural treatment, crop rotation, proper storing of crops in the conditions of limited humidity after the harvest as well as regular chemical analyses of the content of mycotoxins minimize their consumption and, accordingly, decrease the threat caused by these substances to the human and animal health.