Food toxins are the kind of naturally occurring toxins that are created by living things. Toxins are therefore not dangerous to the creatures themselves, but they can be poisonous to other people when consumed. Using fewer well-known foods, some of which may contain food-toxic chemicals. Although many foods inherently contain toxins or develop them as a by-product of handling or processing, the frequency of unpleasant food reactions is very low. The dose, duration, frequency of exposure and variations between various species are among the elements that affect a compound's toxicity and differences among individuals of the same species. This article offers a comprehensive analysis of some of the dietary toxins found in frequently common dietary foods.