Mycotoxins are metabolites that can be toxic to humans and animals. Produced and excreted by filamentous fungi, they contaminate crops in the field or during storage.Mycotoxins can cause human, animal and environmental health concerns, as well as significant economic losses to industry. In view of the associated dangers, public authorities have initiated measures to evaluate the risk associated with their presence in the human and animal food chains, and have promulgated regulations and recommendations governing their levels in food and feed. Furthermore, food contamination profiles are likely to be modified by various factors. This is exemplified by climate change and, in particular, the emergence of mycotoxin-producing fungal species that were previously restricted to crops of tropical origin. Changes in practices, from field to storage, particularly with the development of more sustainable practices, may also favor the development of certain mycotoxins. New eating habits, such as the reduction of animal-based proteins in favor of plant-based ones, also have an impact on consumer exposure. These evolutions represent significant challenges, that the scientific community, the food industry and the health authorities need to addressed.