Mycotoxin contamination in cereals, fruits, vegetables, milk, meat, and seafood has emerged as a significant global concern due to its substantial risks to food safety, public health, economic losses, and food security. The multisystem toxic effects of mycotoxins, including nephrotoxicity, neurotoxicity, immunotoxicity, carcinogenicity, teratogenicity, and hepatotoxicity, are life-threatening and result in considerable economic losses impacting food security. The toxicity of mycotoxins is influenced by the amount of mycotoxin, duration of exposure, and the subject's physiological state. Humans are exposed to mycotoxins by consuming flora and fauna-based products such as meat, cheese, and milk. These exposures are linked to irregular acute aflatoxicosis and acute onset conditions, which can result in sudden death. Mycotoxins such as aflatoxins AFG1, AFG2, AFB1, and AFB2, contribute to multisystem toxic effects. AFB1, when metabolized by the liver into epoxide metabolites, interacts with proteins and nucleic acids, disrupting metabolite synthesis. Co-exposure to zearalenone and AFB1 in the mammary gland reduces RNA m6A methylation and sex hormone levels, exacerbating toxicity in mammary and liver tissues. This interference impacts sex hormone function, metabolic regulation, and cell proliferation, emphasizing the critical need for stringent control of mycotoxins in food systems to protect public health. Ultraviolet (UV) radiation processing has demonstrated effectiveness in mitigating mycotoxins in foods and food products without using chemicals, leading toward green processing and environmental sustainability. In particular, shortwave UVC radiation significantly reduces mycotoxin levels through various mechanisms. This method combines ozone exposure and acidic immersion, enhancing mycotoxin degradation, improving food safety, and reducing health risks. This review focuses on mycotoxin contamination in various foods, its impact on human health, suitable detection methods, mechanism of action, advantages, and optimal use of UV treatment for effective mycotoxin mitigation to improve food safety and security.