# Advances in Fermentation Technology: A Focus on Health and Safety
## 3 The Effectiveness of Innovative Methods in Fermented Food Safety Assurance
### Biological and Technological Approaches
Combining online sensors withmachine learning enables predictive modelling for various food manufacturing applications, improving resource efficiency [81]. Internet of Things (IoT) technologies allow real-time monitoring of fermentation parameters, remote process control, and predictive analysis of fermented products [82]. Sensor integration in machining equipment provides deep process insights, enabling condition monitoring, model fitting, and real-time control [83]. These advancements in sensor technology and data analysis allow manufacturers to enhance product quality, optimise processes, and reduce operational risks across various industries, including food fermentation and machining processes. Generally, the progress in fermentation technology, especially with the incorporation of real-time monitoring and sophisticated biotechnological techniques, offers considerable potential to improve the safety of fermented foods (Figure 2). Using modern methods for pathogen detection alongside multi-omics strategies can significantly enhance the quality control processes within the food industry, leading to a deeper understanding of microbial communities. Producers should also prioritize adopting these innovative technologies to effectively mitigate risks associated with pathogenic microbes and biogenic amine production. Moreover, blockchain technology for traceability can enhance consumer trust by offering clear information regarding product origins and safety handling practices. Implementing these strategies enhances food safety while maintaining traditional fermentation methods' sensory and nutritional advantages. This, in turn, positively impacts public health and boosts consumer confidence in fermented products. \begin{table}
\begin{tabular}{c c c c} \hline
**Aspect** & **Traditional Methods** & **Modern Methods** & **References** \\ \hline Detection techniques & Culture-based methods using selective and non-selective enrichment; sensory evaluation by humans & High-throughput “omics” technologies; molecular profiling (e.g., DNA sequencing); biosensor and nanosensor-based techniques; instrumental techniques (e.g., E-nose, HPLC, Gas chromatography-mass spectrometry). & [84, 85, 86] \\ \hline Microbial control & Conditions such as temperature and time; use of starter cultures such as LAB, yeasts, and moulds; controlled Fermentation & Non-thermal processing technologies (e.g., pulsed electric fields, high-pressure processing); enzymatic approaches for monitoring chemicals; starter cultures for controlled fermentation. & [87, 88, 89, 90] \\ \hline Safety and quality assurance & Natural preservation methods (picking, curing, and smoking); traditional distinction methods (e.g., heat, chemical pressure); good manufacturing practices (GMP) and hazard analysis & Intelligent bionic sensing technologies (e.g., visual, olfactory, tactile, gustatory); hurdle technologies combining multiple methods; advanced disinfection technologies (e.g., UV-light, cold plasma); quality assurance protocols. & [91, 92, 93, 94, 95] \\ \hline \end{tabular}
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Table 2: Selected studies and safety implications of the latest developments in fermentation technology. \begin{table}
\begin{tabular}{p{113.8 pt} p{113.8 pt} p{113.8 pt}} \hline
**Food Product** & **Key Development** & **Key Findings and Safety Implications** & **References** \\ \hline Fermented beverages & Isolation and application of beneficial microorganisms & - Isolation of _Clavipora Institute_ for ethyl carbamate degradation. & \\  & & - Effective reduction of carcinogenic compounds in beverages, enhancing safety. & [96] \\ \hline Fermented mullet fish & Application of controlled fermentation processes & - Using _Lactipalentheillas plantarum_ and _Sachramomyces cerevisiae_ for improved safety and quality. & [97] \\ \hline Korean traditional soybean paste & Use of selected starter cultures & - Comparing microbial contamination with and without starter cultures. & [98] \\ \hline \end{tabular}
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