Abstract: Fruits and vegetables are highly vulnerable to invasion by various pathogens and thus perishable during growth,
storage, transportation and processing, which not only causes huge economic losses, but also leads to the accumulation of
plenty of mycotoxins during the decay of fruits and vegetables. Mycotoxins have brought great threat to animals and humans
through the transmission of food chains. The common mycotoxins, the conditions for their production, and their toxic effects,
analytical methods and maximum allowable limit as well as the infection pathways of the pathogenic fungi that produce the
mycotoxins are systematically reviewed in this article, which is expected to provide some references for further studying
control strategies of mycotoxins.

Key words: mycotoxins, fruits and vegetables, control strategies, detection