Secondary fungal metabolites known as mycotoxins are generated by numerous toxic fungal species and present in a variety of feed stocks, especially in plants that are subjected to pre- and post-harvest handling, storage, and transportation. They have potential to infect humans and animals with sickness. Because of mycotoxin's detrimental effects on health and economy, mycotoxins are a major threat to food security and safety. Under specific environmental conditions, such as high temperatures and humidity, together with unsuitable storage circumstances, mycotoxin release occurs and seeps into agricultural products, primarily crops as corn and soybean. It is vital to develop innovative approaches that can lessen the negative effects of mycotoxin contamination on the economy, trade sector, public health, and quality and nutritional content of food and feed while maintaining those benefits. Many tactics have been used to reduce the presence of mycotoxin contamination; however, they frequently lack the necessary effectiveness. Some active ingredients of therapeutic plants may be used as anti-mycotoxin. Extracts from a variety of plants, and many ingredients are commonly used to lessen the mycotoxicosis in both humans and animals. Enzymes were recently evaluated to determine if they can eliminate the mycotoxins during food preparation. The possibility of enzymes modification or their combination with other medications, still unclear and need more research. Specifically, the creation of β-cyclodextrin-based nano sponges that are encased in bioactive plant-derived substances to avoid growing toxic fungi and to eliminate the mycotoxin contamination from food and feed, all without endangering the health or environment of users. In order to prevent toxic fungal invasion and cleanse mycotoxins, this review demonstrates the application of herbal extracts and their phytochemicals. The purpose of this review was to clarify how the botanicals` substances in plant extracts could be used for mitigating mycotoxins without compromising the nutritional content of feed.