This work describes those methods used for the extraction of mycotoxins, including aflatoxins, from a variety of foods. The aflatoxin is known to be a potent carcinogen, primarily affecting the liver. The principles involved in extraction of the toxin from food samples leads to questions such what is the origin of the toxin, how does it end up in our food, and most importantly, how dangerous is it to our health. This research presents a number of compelling arguments and studies related to aflatoxin exposure.