# 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  
Recent advancements in managing pathogenic and spoilage microorganisms highlight the transition from traditional to modern safety protocols. Despite their historical significance, labour-intensive and time-consuming processes sometimes differentiate conventional systems. These methods often lack the accuracy and sensitivity necessary for successful microbiological safety monitoring [68,69]. Conversely, modern procedures use swift and automated analytical techniques that enhance operating efficiency and increase accuracy and sensitivity, ultimately advancing global food safety. Traditional methods are advantageous for their cost-efficiency and accessibility. Still, despite elevated initial expenses, modern approaches provide significant long-term economic gains, particularly in extensive industrial and food production environments [70,71]. This paradigm shift underscores a substantial revolution in the food sector, emphasizing the increasing need for novel technological solutions to tackle the intricate challenges of microbiological safety in fermented foods. Generally, traditional fermentation methods rely on manipulating factors such as temperature and time and utilizing selective and non-selective starter cultures (LAB, yeasts, and moulds) associated with natural preservation techniques like curing, pickling, and smoking. However, these methods can sometimes overlook subtle shifts in microbial populations. Nevertheless, challenges such as batch variations, the production of undesirable compounds, and the necessity for prolonged fermentation periods are common due to the mixed-culture fermentation approach. In contrast, modern techniques, non-thermal processing technologies (e.g., pulsed electric fields and high-pressure processing), enzymatic monitoring of chemical markers, and precisely selected starter cultures to ensure a tightly controlled fermentation process aimed at enhancing the flavour and quality of fermented foods often face obstacles, as consumers increasingly demand safe, healthy, and functional foods with superior quality [72, 73, 74]. Functional microorganisms play a crucial role in enhancing the safety and quality of fermented products, as they significantly influence both the microbial community and metabolic processes during fermentation [75]. A comparison of traditional and modern methods for microbial safety in fermented foods is summarized in Table 2.  
Furthermore, strategies to enhance the safety of fermented foods have focused on both technological and biological approaches (Table 3). High-pressure processing (HPP) has shown promise in reducing pathogenic and spoilage organisms while maintaining the beneficial microbiota. Recent studies have explored innovative approaches to control _Listeria monocytogenes_ in fermented sausages while maintaining product quality. HPP at 600 MPa for 5 min, combined with bioprotective starter cultures, effectively reduced _L. monocytogenes_ populations by over 4 log CFU/g in dry-fermented sausages [76,77]. A novel multi-hurdle approach combining mild HPP (300 MPa), bacteriophage P100, and bacteriocinogenic _Pediococcus acidilactici_ achieved a 5-log reduction of _L. monocytogenes_ in traditional fermented sausages [78]. This HPP-assisted biocontrol method enhanced safety and preserved the product's physicochemical, organoleptic, and microbiological characteristics throughout storage [79]. These studies demonstrate that HPP, especially when combined with bioprotective cultures or other antimicrobial agents, can significantly improve the safety of fermented sausages without compromising their quality or sensory attributes. Moreover, sensor-integrated systems are increasingly being applied to optimise fermented food production and other manufacturing processes. Electronic noses and tongues can monitor fermentation in real-time, while gas chromatography and nuclear magnetic resonance technologies analyse flavour metabolism [80].