Abstract: Mycotoxins are a group of chemical substances which are the main risk factor affecting the quality and safety of raw milk and exhibit toxic effects on human and animals. They are mainly produced by the hyphae of filamentous fungi. The hepatotoxicity and nephrotoxicity of mycotoxins on human and animals always arouse wide concern. In this paper, we review the sources, types, metabolism, transformation, residue limit, toxic effects, and control measures of mycotoxins in raw milk, in hoping to provide references for their associated studies.