Why Would the Use of a Known, Reliable Starter Culture

Why would the use of a known, reliable starter culture improve the safety of fermented meat products?

A) It doesn't. All fermented meat products are basically unsafe since we can't determine what fermentation products are left behind in the food. Some of them may be toxic.
B) By using pure starter cultures, we KNOW what we're adding in, and how much. We can control the microbial fermentation precisely to best prepare the food product.
C) We need to be very careful which microbes are introduced into a food product. Some microbes can interact with microbes already present in the food, producing toxins and toxic byproducts that might harm human beings.
D) It doesn't. Every fermenting microbe ferments the same way, producing the same products. Whatever we start with, the outcome is the same.
E) None of these explains why we would use known starter cultures.