# Advances in Fermentation Technology: A Focus on Health and Safety
## 1 Introduction  
Fermentation is a biconversion process of significant scientific, local, and industrial importance. The metabolic activities of microorganisms, such as lactic acid bacteria, yeasts, and moulds, convert organic substrates into bioactive sub-stances [1]. Historically, fermentation has been used to enhance the organoleptic properties, nutritional content, and shelf life of foods, resulting in the development of numerous dietary staples, such as yoghurt, cheese, kimchi, tempeh, and kombucha in various global cultures [2]. These fermented foods are characterised by their unique sensory attributes and physiologicalbenefits, including improved gastrointestinal health and immunomodulatory effects that are increasingly recognised in research [3].  
The global market for fermented foods has experienced substantial expansion, driven by consumer demand for functional and minimally processed products. A recent projection study conducted by cognitive market research indicated that the market will reach a valuation of USD 890.8 billion by 2031, with a compound annual growth rate (CAGR) of 6.20% from 2024 to 2031 [4]. Such growth trajectory highlights the increasing integration of fermented foods into contemporary diets, with these products currently estimated to constitute approximately one-third of global food consumption. However, this expansion in consumption also necessitates more attention to critical safety concerns associated with these foods. Although fermentation is generally considered a natural process that inhibits pathogenic microorganisms, inadequate fermentation practices and insufficient hygiene measures, conversely, have been identified as the primary causes, alongside various other concerns, of the accumulation of biogenic amines, mycotoxins production, and the proliferation of harmful bacteria [5; 6].  
Foodborne illnesses are a significant global concern, as the World Health Organisation (WHO) indicates that there are more than 600 million infection cases each year and approximately 420,000 deaths, with over 30% of these instances associated with contaminated foods, some of which involve fermented foods [7]. As a result, regulatory authorities globally have implemented rigorous safety protocols and risk management frameworks.  
Recent advances in fermentation technology have significantly improved approaches to ensuring the safety and quality of fermented foods. These innovations have transformed manufacturing methods, quality control protocols, and overall safety assurance of fermented produce. Among them are high-throughput sequencing (HTS), new predictive microbiology models, or novel contamination detection method such as biosensors and polymerase chain reaction (PCR)-based approaches [8; 9; 10]. Advancements in food fermentation technology are crucial for meeting the rising global demand for these foods, requiring a thorough examination of their health and safety implications to improve product integrity.  
This review objectively provides a comprehensive evaluation of recent advancements in fermentation technology and control, taking into account the health and safety of fermented foods, with a focus on cutting-edge microbial control strategies, contamination detection methodologies, and preservation techniques. It addresses critical safety issues like pathogen control and product integrity, highlighting novel solutions like biosensor technology, PCR-based diagnostics, and innovative preservation methods. Moreover, the regulatory framework was addressed for its vital role in guiding stakeholders to advance safer and higher-quality products and scrutinizing innovative strategies within a rapidly evolving landscape.