Abstract: Fermented foods are very popular due to their beneficial physiological functions of promoting intestinal nutrient absorption and digestive health. However,fermented foods are prepared by fermented strains,the safety of the fermented food are influenced dramatically by the fermented strains,harmful metabolites,and contamination of the pathogenic organism. The fermented food industry is therefore facing the challenge of food safety. The food safety problems,biosafety evaluation and future prospects in the fermented food industry are discussed. It aims to make people know the possible safety risks of fermented foods and how to carry out safety evaluation,this is of great significance for increasing safety awareness,ensuring the safe production of fermented foods,and eliminating safety risks.