Fusarium is a ubiquitous pathogen worldwide that can affect the growth and development of plants and pose a serious threat to global food security and biodiversity. Almost all Fusarium bacteria produce mycotoxins, which are diverse and pathogenic. The most toxic ones include trichothecenes, zearalenone (ZEA) and fumonisins. On the one hand, mycotoxins, as pathogenic agents, can infect a wide range of plants, leading to symptoms such as stunted growth, fruit or seed rot, yellowing of leaves, wilting, ulceration, and root or stem rot. These effects result in significant crop damage and economic losses, making mycotoxin contamination a major concern in agriculture. On the other hand, Fusarium is also considered to be the causative agent of fungal infections in humans and animals, and its toxins contaminate cereals and food, causing related pathologies in humans and animals, and have a wide range of clinical manifestations in immunocompromised patients. Most often, Fusarium is difficult to control because the fungus easily overcomes host resistance to various control methods. This review summarized the latest research on Fusarium, exploring its interaction mechanisms with plants and its impact on food security. Additionally, it provided a detailed overview of various methods for detecting Fusarium, aiming to promote research on the comprehensive management of this inevitable food contaminant to support the sustainable development of global food security.