Under the influence of the production process, fermented meat products are easily contaminated during processing and storage, posing safety risks and causing harms to human health. In this paper, the biological, chemical, physical and other hazardous factors of fermented meat products and the biological, chemical and physical control measures against these factors as well as their underlying mechanisms are systematically reviewed. Finally, the problems currently existing in the prevention and control of the harmful factors and follow-up research directions are discussed. Hopefully this review will provide a theoretical basis for the research and development of fermented meat products.