Mycotoxins pose an enduring problem in the area of food safety, and this timely work provides a valuable resource for all of those that recognize mycotoxin surveillance as a world health imperative. These six chapters describe the impact of the main mycotoxins that present food safety challenges in the farm-to-fork food continuum. It comprises a focused review of aflatoxins, ochratoxin A, fumonisins, zearalenone and emerging mycotoxins, such as beauvericin and enniatins. Each mycotoxin is addressed in an individual chapter, authored by skilled researchers in the field, with a summary of their fungal producers and physical-chemical nature, and a survey of occurrence in different foodstuffs and different regions. The book also summarizes and explains the main aspects of the analytical methodology for sample extraction, purification and determination. Finally, each chapter reviews the health impact that exposure to each mycotoxin embodies for humans, covering all the main toxicological features.