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This study will deal with the forensic profiling of mycotoxins by comparing extraction and characterization techniques across food substrates. Mycotoxins were effectively extracted via liquid-liquid extraction with ~90% recoveries. Identification was performed via color tests, TLC, and spectroscopic techniques (UV-Vis, FTIR, and Raman spectrometry). TLC analysis shows that Aflatoxins, Ochratoxin A, and Zearalenone have different Rf values (0.15-0.70). FTIR and Raman spectra established the existence of vital functional groups (C=O, C=C, -OH) which are typical of mycotoxins, while UV-Vis analysis revealed characteristic peaks of absorption. The study further elaborates on the condition for fungal growth with temperature and humidity affecting the toxin production. This study holds special significance in the forensic investigation of food contamination, intentional adulteration of food, and post-mortem identification of toxins. Useful and less time-consuming techniques would thus widen the scope of forensic toxicology and food safety protocols, surveying mycotoxins in legal and public health aspects.