The Importance of Microbiology in Packaging and Food Safety
Packaging can become a vehicle for cross-contamination when microbiological risks are not controlled across manufacturing, transport and storage.
Microbiology is the science that studies organisms invisible to the naked eye, such as bacteria, fungi, protozoa and viruses. In the food industry, bacteria are the most studied group due to their medical relevance and ease of cultivation. Even so, it is essential to recognize that all these microorganisms can affect the safety of foods and the packaging that surrounds them.
The role of microbiology
In the production chain, microbiology plays a crucial role for both companies and society. Microbiological contamination can compromise consumer health, affect brand reputation and generate economic losses. When we talk about packaging, it is often assumed that microbiological criteria are not needed, since Brazilian legislation does not define specific parameters for this sector.
However, Anvisa’s guidance makes clear that packaging must follow standards compatible with the foods with which it will come into contact, according to RDC 724/2022 and Normative Instruction 161/2022.
Microorganisms and packaging
The food industry can, and should, require microbiological reports from packaging suppliers. This is because the responsibility to prevent contamination starts with packaging manufacturing, covering employee hygiene and habits, equipment cleaning, transport and storage. Lack of care can turn packaging into a vehicle for cross-contamination.
Although plastics such as polyethylene, polypropylene and PET are inert and do not provide nutrients for microorganism growth, materials such as paper and cardboard can absorb moisture and become substrates for fungi and bacteria. In addition, food residues, moisture and cleaning failures can create conditions for microbial growth in any type of packaging.
