HT-2 toxin is primarily associated with contamination in agricultural products, especially cereals such as oats, barley, and wheat. It is a mycotoxin produced by Fusarium fungi and is a significant concern in food and feed safety. Its main application relevance lies in the area of food safety monitoring and regulatory control. Due to its toxic effects on humans and animals—including immunosuppression, inhibition of protein synthesis, and potential dermal irritation—it is closely monitored in grain-based food products and animal feed. Detection and quantification of HT-2 toxin are critical in quality control laboratories, particularly in the cereal processing industry. It also serves as a marker in studies assessing fungal spoilage and storage conditions of crops. Because of its high toxicity even at low levels, regulatory agencies set strict limits for its presence in food and feed, driving its importance in routine agricultural and food safety testing.