Fermented food in the biological reaction can produce beneficial substances for the body, which can help the body to reduce blood lipid, improve antioxidant capacity, inhibit tumor, improve the body immunity and reduce the aging rate and prevent gastrointestinal diseases. In terms of the overall development level, the industrial production degree of traditional fermented food is not high, and the production process still needs traditional experience. Therefore, the products are still in an unstable state, causing many safety risks. Therefore, it is very important to reduce the harm of traditional fermented food and improve its safety. This paper analyzes the nutritional components of traditional fermented food, the effects on health and the factors affecting the safety of traditional fermented food, and points out that the first thing to ensure the safety of traditional fermented food is to objectively evaluate its quality and safety.
