In this section, ochratoxins are described in general, and their effects on human health and the toxic effects are particularly discussed. Ochratoxins are considered to be among the mycotoxins with significant health implications due to their widespread presence in food and feed. Among the ochratoxin types, Ochratoxin A was mainly mentioned, because Ochratoxin A is the most prevalent and relevant fungal toxin of this group. Ochratoxins are a group of naturally occurring mycotoxins produced by fungi belonging to the genera Aspergillus and Penicillium. These toxins are known to contaminate various agricultural commodities such as cereals, coffee beans, grapes, and nuts, particularly under conditions of high humidity and poor storage. Chronic exposure to ochratoxins, primarily through contaminated food, has been associated with kidney disease (nephropathy) in humans. In addition, ochratoxins have carcinogenic, hepatotoxic, mutagenic and teratogenic toxic effects. Many countries have set maximum limits for ochratoxin levels in food and feed to protect public health. Strategies to prevent ochratoxin contamination include good agricultural practices, proper storage conditions, and regular monitoring of food and feed supplies.