In order to improve the nutritional value of meat products and increase the flavor of meat products， the method of microbial fermentation was used to develop new kinds of meat products. However， because of the bad microorganism in the fermentation system or the fermentation raw material itself， there may be some non-health factors in the fermented food， which may harm human health. In this review， the formation mechanism and harm of endogenous unhealthy factors such as aldehydes and polycyclic aromatic hydrocarbons derived from the processing of fermented meat products， as well as exogenous unhealthy factors such as biogenic amines and nitrosamines related to microorganisms were discussed， and the main strategies to control the generation of unhealthy factors are expounded from two aspects of traditional methods and biotechnological means， aiming at the industrial production of fermented meat products. It can effectively reduce the harm of non-health factors， improve food safety and promote the healthy development of fermented meat products industry.