In recent years, mycotoxin contamination in food has become an important food safety issue with global concern. Mycotoxins are a type of secondary metabolites produced by fungi with characteristics of high toxicity, difficult decomposition and chemical stability. It is of great significance to establish an efficient and safe mycotoxin detoxification technology applicable to food. Based onenzyme catalysis, the biological detoxification technology has the advantages of high substrate specificity, mild conditions, green environment, which can overcome the damage of traditional physical and chemical detoxification technology to the quality and nutritional value of food. Immobilized enzyme technology can improve the catalytic performance of enzymes, endow them with values such as stability, reusability, and high throughput, as well as overcome the limitations of biological enzymes in the application process. This article reviewed the application of immobilized enzyme technology in food mycotoxin removal, analyzed the deficiencies of the current immobilized enzyme technology applied in food detoxification and possible future research directions, with a view to providing research ideas for the construction of more efficient immobilized enzyme catalysts.