Mycotoxins constitute a ubiquitous group of fungal compounds. Mycotoxins dangerous to humans are secondary metabolitics produced by fungi belonging to the genera Aspergillus, Penicillium, Claviceps and Fusarium. Food safety was regularly compromised by mycotoxins occurring in cereal grains, nuts, fruits and green coffee beans. Among them, corn and peanut aflatoxin often exceeded the safety threshold. The consumers, who eating these foods as staple foods in the countries located in warm and humid climate, were particularly vulnerable to eating aflatoxin contaminated foods. Mycotoxins often cause acute and chronic toxicity to humans and animals, and are linked to cancers as well. To date, several prevention strategies have been developed, including the application of antifungal plants, storage of food with appropriate method to prevent infection. In the paper, the foodborne conditions, toxicities, and prevention strategies of some common foodborne mycotoxins are reviewed. This paper would provide references for prevention and control of foodborne mycotoxins.