The demand for various marketed foods has increased recently due to their improved health-promoting properties and nutritional values. Fortification and fermentation processes are the most prominent processes to prepare the marketed food. The consumption of these products is increasing across the world. Generally, fermented foods are safe for human consumption. It is defined as food product through the conversion of the components by some specific enzymatic processes and with controlled microbial growth. Although it is safe, some microbial toxins may contaminate the food matrices due to improper storage, starter cultures, transportation, and processing conditions. There are different microbial toxins may present such as fungal toxins (Beauvericin, enniatins, citrinin, patulin, aflatoxins, ochratoxin A, fumonisins, zearalenone, and trichothecenes), bacterial toxins (enterotoxins, endotoxins, shiga or verotoxins, and emetic toxins), algal toxins (microcystins, nodularins, anatoxins, saxitoxins, ciguatoxins, cyanotoxins, and phycotoxins) and biogenic amines (putrescine, phenyl-ethylamine, histamine, tyramine, and cadaverine). These toxins can cause various foodborne diseases that pose a grave threat to human health. Thus, there is keen interest in detecting microbial toxins in marketed food products to eliminate these toxins from various food matrices. This chapter detailed about different conventional techniques for the detection of microbial toxins in food items. This chapter also emphasizes the role of immunosensors for the detection of microbial toxins in food matrices.