Pyrrolizidine alkaloids (PAs) are a kind of natural toxic compounds existing in plants, which can be spread and enriched through the food chain, and are distributed all over the world. At present, they are detected in tea, honey, cereals and other foods as well as Chinese herbs. Studies have shown that there are regional and interspecific differences in PAs contamination levels, and PAs content in food in some areas has exceeded the safety standard, posing a potential threat to life and health. Common analytical methods include thin layer chromatography, gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, etc. This paper aims to discuss the pollution level, detection technology and risk assessment of PAs in food. Overall, some progress has been made in the study of PAs, but there is still a need to strengthen the exploration of its pollution mechanism, long-term exposure risk, and more effective detection methods.