Possible connections between food packaging and microbial spreading

Nowadays, food companies are required to put into practice the so-called HACCP (Hazard Analysis and Critical Control Points) approach to the management of microbiological, chemical & physical risks. It should be noted that the main problem is the uncontrolled and possibly dangerous spreading of microorganisms such as Listeria monocytogenes, Salmonella spp. and other pathogenic bacteria (Escherichia coli, Staphylococcus aureus, etc.) This attention may be understood because microbiological problems are more easily comprehendible and manageable than other risks in food applications. In fact, the best-known European Union (EU) normatives about food safety are Commission Regulations (EC) No 2073/2005 and 1441/2007 about the definition of reliable “hygiene” and “process” criteria for different classes of food. In reality, the above-mentioned normatives have the clear aim of establishing detailed conditions with respect to specific microorganisms, to preclude the possibility of deviation or compromising modification in any EU countries. (Naturally, these statements relate to edible products.) On the other hand, food packaging is clearly a part of the final product, and should not be studied from a chemical and physical viewpoint only. In effect, the microbiological approach seems to be exclusive to food studies, with limited links to food packaging 5, 6.