Global Fermented Meat and Seafood Products: Safety, Processing, and Future Prospects

Abstract

Fermented meat and seafood products represent a significant category of traditional foods that have evolved from ancient preservation practices into functionally enriched foods with growing global market relevance. These products are developed through natural or controlled fermentation, where selected microbial communities transform raw substrates into safer, shelf-stable, and sensory-enhanced products. The fermentation process leads to the generation of organic acids, bioactive compounds, and antioxidant metabolites that contribute to improved nutritional quality, extended shelf life, and functional health benefits. With consumer demand shifting toward minimally processed, culturally rooted, and clean-label foods, fermented animal-based products are witnessing renewed interest across both traditional markets and modern food industries. This review consolidates global insights on traditional processing practices, microbial interactions, biochemical transformations, health implications, safety regulations, and market trends related to fermented meat and seafood. It further explores emerging advancements such as precision-controlled fermentation, sustainable bioprocessing, and circular utilization of by-products, highlighting their potential in shaping the future of fermented food systems. By integrating heritage knowledge with contemporary biotechnological innovations, fermented meat and seafood products stand at the intersection of nutrition, culture, safety, and commercial opportunity, positioning them as promising candidates for future-ready functional food development.