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Food Contact Materials & Packaging

Helping manufacturers ensure packaging safety, regulatory compliance and product performance with accredited laboratory expertise.
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Food Contact Materials & Packaging:
End-to-End Safety & Quality Testing

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The testing of food contact materials involves the microbiological assessment of materials and packaging which contact food products. The aspect of microbiological safety and functional properties of food contact materials and packaging is directly linked to the product quality and safety throughout the shelf-life.

We base our work on customer-specific requirements and established testing guidelines and provide support for risk-based assessments and validations.

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Comprehensive Testing Approach

We offer targeted microbiological and functional testing tailored to individual packaging systems. This enables the assessment of cross-contamination risks, shelf-life stability, and verifies hygiene concepts.

Count Reduction Test (CRT)

The count reduction test evaluates the reduction of defined microorganisms on packaging materials under controlled conditions. Standardised microbial suspensions are applied and quantified after defined contact times. This enables the assessment of surfaces relevant to hygiene and the effectiveness of cleaning or disinfection processes.

Bioburden

The analysis of bioburden determines the natural microbial background level of materials and packaging components. Cultural methods are used to quantify and evaluate the total count of microorganisms. It provides a key foundation for assessing microbiological risks and ensuring product quality.

Sterility Testing

Sterility testing verifies whether packaging systems or materials are free from viable microorganisms. Validated detection methods are used under aseptic conditions. The results support the evaluation of sterile processes and compliance with product-specific requirements.

Antimicrobial Activity

The antimicrobial activity assesses the inhibitory effect of materials or coatings on microorganisms. Standardised test procedures enable a quantitative assessment of the efficacy. This is particularly relevant for bioactive packaging and innovative product protection concepts.

Spore Suspensions & Spore Stripes

Spore suspensions and spore strips serve as standardised biological indicators for evaluating disinfection and sterilisation processes. Their high temperature resistance enables the validation of sterilisation processes.

Individual Validations & Projects

With individual validations we tailor our testing concepts based on specific customer requirements and product specifications. These include methodological adaptations, matrix testing, and combined analytical strategies as well as a concluding validation report for regulatory compliance.

Tested Matrices Along the Supply Chain

The tests are applied to a wide range of practical packaging and contact materials, with matrix effects and material properties specifically considered.

Frequently Asked Questions

Common questions on food contact materials, equipment and applications.

This depends on the material, its intended use and the process it passes through. Common approaches are bioburden determination for the natural microbial background, count reduction tests for hygiene-relevant surfaces, sterility testing for aseptic packaging systems, and antimicrobial activity testing for bioactive materials.

Validation uses standardised biological indicators. Spore suspensions and spore strips with defined heat resistance are exposed to the process and evaluated afterwards, providing documented evidence that the process reliably achieves the required reduction. This applies to thermal, chemical and combined procedures.

Yes. Material selection, equipment design and process conditions can directly influence product stability and microbiological safety. Shelf‑life and microbiological considerations therefore form a relevant part of food contact risk assessment and validation.

Challenge testing provides scientific evidence for microbiological safety under realistic and worst‑case conditions.

It supports shelf‑life validation, assessment of recontamination risks and evaluation of hygiene concepts for food contact materials, equipment and processing systems.

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