Toxoplasmosis is a disease caused by a protozoan parasite known as Toxoplasma gondii. This parasite infects both human and animal species. In humans, it is transmitted by consumption of raw and under cooked meat. The other risk factors include infected sea foods, fresh foods, water, soil and environment. While in animals, it is transmitted through cat feces and contaminated water. T. gondii is an important zoonotic parasite of public health concern and still there is no standard detection method for its detection in foods. The mostly used detection methods include molecular techniques, cell culture methods, animal bioassays, microscopic and serological methods. The parasite can be controlled by controlling cat population and proper sanitation and hygienic measures. Parasite is inactivated by different processing methods such as heating, freezing, cooking, high pressure processing, curing, ionizing radiations and use of chemicals and biochemicals. As, the prevalence of the parasite is increasing in different food products, so the strong control measure strategies and standard detection methods need to be developed. This review covers all the possible risk factors and modes of transmission for the parasite along with detection methods and inactivation techniques.