Fungi play a crucial role in food production, processing, and preservation, yet their effects on food safety and quality are diverse and complex. This review aims to comprehensively analyze the multifaceted involvement of fungi in the food industry, emphasizing both their beneficial and harmful impacts. The literature review was conducted through an extensive search of databases including Pub-Med, Scopus, Web of Science, and Google Scholar, using keywords such as “fungi in food” and “mycotoxins” in order to meet the objective of the study. It was observed that fungi have multifaceted role in food sector contributing to various aspects in the field of dairy industry, bakery industry, post-harvest technology of fruits and vegetables, mycoprotein production, mycotoxin production and food spoilage. Various types of fungal cultures are incorporated into the food industry to enhance shelf stability, nutritional content and ensure food safety. Examining both the health benefits and risks associated with fungal consumption, this review underscores the need for proper management and understanding of fungi to ensure food safety, quality and innovation in the food industry.

Keywords:Fungi; Food Production; Fermentation; Fungal Enzymes; Mycotoxins; Novel Food Ingredients; Health Benefits; Food Safety