Microbes in Fermentation: Guardians or Threats to Food Safety?

Fermentation plays a pivotal role in food preservation, with fermentative microbes enhancing food safety and stability. However, improper conditions can introduce risks. This perspective examines the dual role of microbes (the benefits of fermentative microbes and the risks posed under specific conditions) and explores emerging detection and risk assessment technologies, including NAMs and AI, for improving fermented food safety. Combining these innovations and adherence to GMP and GHP is vital in ensuring the safety of fermented products. Leveraging the benefits of microbes while mitigating their risks through scientific, regulatory, and educational interventions will enable fermentation to contribute to global food security.