To determine the values of physico-chemical properties and potential risk factors including total volatile basic nitrogen， hydrogen sulfide， biogenic amines， benzoic acid， propionic acid and aflatoxins， in fermented soybean products， the experiment collected 59 products of soy sauce， douchi， sufu and bean paste in Chongqing. All of the samples showed normal pH and total acid content. Amino acid nitrogen contents of sufu and soy sauce samples had reached national standards. Biogenic amines were commonly existed in fermented soybean products especially tyramine and putrescine， but different samples contained different types of biogenic amines. Sufu contained the highest contents of total biogenic amines. Total volatile basic nitrogen might affect the safety of measured samples for its high contents. Hydrogen sulfide and aflatoxins were within safety limits. Benzoic acid and propionic acid were ubiquitous in all kinds of fermented soybean products. The contents of benzoic acid and propionic acid in some samples were much higher than national standards. Therefore， it is necessary to trace the change of risk factors during the processing and storage of fermented soybean products to propose effective control measures for quality and safety.