Advances in Fermentation Technology: A Focus on Health and Safety

Fermentation represents a pivotal bioconversion process that enhances foodstuffs’ nutritional and sensory attributes while playing a crucial role in global food systems. Nevertheless, concerns about safety issues associated with microbial contamination and the production of biogenic amines are often understated. This review appraised recent advancements in fermentation technology, emphasising their association with the health and safety of fermented foods. Key advances include predictive microbiology models, in some cases achieving up to 95% accuracy in predicting microbial behaviour, and high-throughput sequencing (HTS) for microbial enrichment. In addition, advanced detection methods such as biosensors and PCR-based assays enable the rapid identification of contaminants, improving manufacturing processes and preserving product integrity. Advanced bioreactor technologies equipped with real-time monitoring systems have been shown to increase fermentation efficiency. Moreover, innovative packaging, artificial intelligence, machine learning models, and sensor technologies have optimised fermentation processes and contributed to tracking quality and safety in the blockchain technology supply chain, potentially reducing spoilage rates and showing a decrease in production times. This study also addresses regulatory frameworks essential for establishing robust safety protocols. Integrating advanced fermentation technologies is imperative to meet the growing global demand for safe fermented foods. Continuous research and innovation are needed to address safety challenges and promote industry practices prioritising health and quality, ensuring public safety and building consumer confidence in fermented products.