# Advances in Fermentation Technology: A Focus on Health and Safety
## 2 Microbial Control of the Pathogens' Growth--Biocontrol Strategies
### Detection and Biopreservation for Food Fermentation and Safety
In a separate but noteworthy study, [PERSON] et al. developed a decentralized application that integrates radio-frequency identification (RFID) and near-field communication technologies with blockchain in the bread supply chain [62]. Their innovative solution offers significant advantages for supply chain participants, including improved operational efficiency, cost reductions, time savings, and better resource optimization. As the demand for transparency in food production continues to grow, blockchain technology presents a viable solution to enhance safety and quality in the fermented food sector. To sum up, integrating modern biotechnology methods, including efficient starter cultures and sophisticated omics technologies, can positively enhance fermentation processes while reducing dangers associated with pathogenic microbes and biogenic amine production. This not only helps with the safety of fermented food but also retains the sensory variety and nutritional advantages that traditional techniques provide. Prioritizing food safety in fermentation techniques may enhance public health outcomes and increase customer confidence in fermented products. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Technology** & **Food** & **Conamination Type** & **Detection Limit** & **Application** & **Cost** & **References** \\ \hline HPLC with Fluorescence & \begin{tabular}{c} Fermented soybean \\ products (gamje, \\ dooring, gobrujing) \\ \end{tabular} & Affluxies & Not detected to & Detection of aflat in & Moderate & [63] \\  & \begin{tabular}{c} Pathogenic bacteria \\ (_E. coli, Listeria_, \\ _Slammolla_) \\ \end{tabular} & 100 cells/mL or g & \begin{tabular}{c} Accurate and \\ time-saving \\ simultaneous detection \\ of multiple bacteria \\ \end{tabular} & Moderate & [64] \\ \hline MALDI-TOF MS & \begin{tabular}{c} Dairy products, \\ fermented beverages, \\ seafood, pork \\ \end{tabular} & Bacteria, fungi, yeasts & Not specified & \begin{tabular}{c} Rapid and accurate \\ identification of \\ microorganisms \\ \end{tabular} & Moderate to high & [65] \\ \hline Dispersive & \begin{tabular}{c} Liquid-Liquid \\ Microextraction with \\ HPLC \\ \end{tabular} & Fermented fish, wine, & \begin{tabular}{c} Biogenic amines \\ \end{tabular} & 0.0010 to 0.0026 mg/L & \begin{tabular}{c} Simultaneous \\ determination of \\ multiple biogenic amines \\ \end{tabular} & Low & [66] \\ \hline CdTe Quantum & \begin{tabular}{c} Chinese spirits, yellow \\ rice wine, P-methyl tea, soy \\ sauce \\ \end{tabular} & \begin{tabular}{c} Toxic carcinogen (ethyl) \\ carbamate) \\ \end{tabular} & 7.14 mg/L & \begin{tabular}{c} Sensitive and accurate \\ detection of ethyl \\ carbonate \\ \end{tabular} & Low to moderate & [9] \\ \hline Potentometric Stripping & \begin{tabular}{c} Dairy products \\ Analysis (PSA) \\ \end{tabular} & Dairy products & \begin{tabular}{c} Heavy metals (Pb, Cd, \\ Cu) \\ \end{tabular} & \
\begin{tabular}{c} Pre: TJ mg/L, Cd: \\ 0.30 mg/L, Cu: 38 mg/L \\ \end{tabular} & Direct determination of &
\begin{tabular}{c} Dairy metals \\ heavy metals \\ \end{tabular} & Low & [67] \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Examples of advanced contamination detection techniques for fermented foods.