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Due to the low level of industrialization of traditional fermented food in china, people rely a lot on experience and knowledge in the production process, resulting in unstable product quality and a series of toxic substances that could affect food safety and may endanger human health. In order to reduce the content of toxic substances during the traditional fermented food processing, it is necessary to study the brief mechanism of its formation. This article briefly analyzes the formation mechanisms of six most representative toxic substances, which are biogenic amines, nitrosamines, ethyl carbamate, acrylamide, polycyclic aromatic hydrocarbons, and heterocyclic aromatic amines during the traditional fermented food processing. It is believed that this article will provide a theoretical basis for controlling these toxic substances in actual production, further giving a better quality and safety to the traditional fermented foods.

A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing