# 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  
The safety and quality of fermented foods are critical due to the risk of contamination by harmful pathogens and toxins during production. Recent advancements in detection techniques, as presented in Table 1, have markedly improved the identification of these contaminants in diverse fermented food products. Recent advancements in real-time PCR assays have significantly improved the detection of foodborne pathogens in fermented and ready-to-eat foods. Multiplex PCR methods have been developed to simultaneously detect multiple pathogens, including _Salmonella_ spp., _Listeria monocytogenes_, _Staphylococcus aureus_, and _Escherichia coli_ O157 [51]. These assays demonstrate high sensitivity, with detection limits as low as 10-100 CFU/mL or CFU/g, and can provide results within 4-8 h [51; 52]. Combining enrichment steps with multiplex PCR has further enhanced the reliability and effectiveness of pathogen detection in diverse fermented food samples. [PERSON] et al. [53] developed a multiplex PCR assay that can simultaneously identify six common foodborne pathogens: _Salmonella_ spp., _Escherichia coli_, _Klebsiella pneumoniae_, _Shigella_ spp., _Yersinia enterocoltica_, and _Yersinia pseudotuberculosis_ in different food matrices. The assay demonstrated a sensitivity threshold of 100 fg, corresponding to roughly 20 bacterial cells. Additionally, novel molecular targets have been identified for specific detection of _Staphylococcus_ species, enabling rapid and accurate monitoring in various food matrices [54]. These advanced monitoring technologies offer significant potential for improving quality control processes in the food industry. Advances in multi-omics approaches have revolutionised our understanding of fermented foods and biopreservation strategies. These techniques provide comprehensive insights into microbial communities, their interactions, and metabolic processes during fermentation [55; 56]. Multi-omics analyses offer more accurate identification of microbial and molecular features than single-omics approaches, including metagenomics, metagrotemics, metagrotemics, and metabolomics. This integration allows for better elucidation of flavour formation mechanisms and fermentation processes in various food matrices [56]. In biopreservation, omics techniques have contributed to the selection of biopreservation agents and improved understanding of their mechanisms of action within food ecosystems [57]. These advancements emphasise the importance of considering food as a complex, dynamic microbiome requiring integrated engineering strategies to address safety, environmental, and economic challenges in the agri-food sector. Implementing blockchain technology in the fermented food supply chain can significantly enhance traceability and transparency. This technology allows for real-time tracking of products from farm to table, which is crucial for quickly addressing safety concerns. The integration of blockchain can provide consumers with detailed information about the origins and handling of fermented foods, thereby increasing trust and accountability within the industry [58]. The NUTRIA project employed blockchain technology within the Swiss dairy supply chain, effectively developing a decentralized application that streamlines data collection while bolstering consumer confidence by providing immutable information [59]. In a related effort, [PERSON] et al. proposed a blockchain-based framework to enhance traceability within food supply chains, utilizing smart contracts for automation. They detailed its implementation through a real-world case study involving a local private dairy company, demonstrating its practical applications [60]. Furthermore, [PERSON] and [PERSON], introduced a blockchain-based traceability system specifically designed to combat food fraud and safety concerns in the Vietnamese dairy sector. This system addresses various challenges, including adulteration, contamination, and forgery, enhancing overall food safety [61].