The fermented soy products which fermented with the protein-rich soy or soy meal， have unique flavors and good nutritional value. However， contaminations in the raw materials or formed during fermentation lead to high food safety risk. Recent studies showed that harmful amine (ammonia) metabolites， especially biogenic amines and ethyl carbamate， are widespread contaminated with high level in fermented soy products. At present， the main methods to reducing biogenic amines and ethyl carbamate include raw materials and starter cultures screening， fermentation process optimization， inhibitors addition during fermentation， and the usage of biochemical degradation. In this review， the contaminations of biogenic amines and ethyl carbamate in different fermented soy products were compared， the formation regulation and mechanism were discussed， and control strategies were analyzed with their effects on the quality and flavor of fermented soybean products. Since most of products are fermented in the semi-open environment， the process optimization and the usage of inhibitors are the alternative ways to reduce biogenic amines and ethyl carbamate， due to the advantages of low-cost， effectiveness and easy to operation.