Mycotoxins are secondary metabolites with low molecular weight, which are toxic to humans. They belong to the most dangerous contaminants which can be found in food, because of their impact on development of liver cancer, growth of tumours and affect on immune system. The maximum allowable contents of patulin, ochratoxin A and aflatoxins (AFB1, AFB2, AFG1 and AFG3) are regulated in certain food. Mycotoxins are most often present in cereals and nuts. Because of high carbohydrate content and high water activity, fruits are also susceptible for fungi growth and consequente mycotoxin production. Mechanically damaged fruits are even more susceptible to the fungi infections. In this diploma thesis I emphasised the presence of mycotoxins in figs, grapes and apples. Mycotoxins which are present in figs, grapes and apples are often produced by different species of Aspergillus and Penicillium. Fresh figs are often contaminated by aflatoxins, grapes with ochratoxin A and apples with patulin. Since the mycotoxin content is usually not reduced during processing, mycotoxins can be present in final products, such as dried figs, wine, raisins, apple juice and vinegar.