Current issues of hygienic control of materials in contact with food products (narrative literature review)

All categories of food products, such as technological equipment, transport containers, consumer packaging, or tableware used in everyday life without exception, come into contact with various materials in contact with food. To ensure the safety of food products, it is necessary to control compliance with the requirements of the EAEU legislation in this area at all stages of production, from obtaining raw materials to obtaining the finished product intended for consumers during production, storage, transportation, processing, and sale. To achieve this, it is necessary to improve the system of food safety control, an integral part of which is ensuring the safety of materials in contact with food, including the creation of a modern technical and methodological framework, as reflected in the Food Security Doctrine of the Russian Federation.

Study and comparative analysis of methodological approaches to investigate materials in contact with food products in the territory of the Eurasian Economic Union (EAEU), the European Union (EU), the United States of America (USA), and the People’s Republic of China (PRC), identification of key and distinctive aspects in the methodology of research on the safety of the use of materials in contact with food products.

The study used scientific literature sources from electronic databases (Elibrary, Pubmed, Web of Science), as well as regulatory legal acts of the Russian Federation, the EAEU, and other countries in the field of control of materials and products in contact with food products.

The analysis showed the lack of a uniform approach to conducting research on materials in contact with food products in all countries to leads inconsistent research results and may complicate the export of these products.

Conclusion. Due to the relevance of the issue of the safety of the use of materials in contact with food, the issue of developing scientifically based approaches to the sanitary and hygienic assessment of materials in contact with food, which will take into account modern trends in the production of this type of product, include the procedure for their assessment international.

Contribution:
Setko A.G. – editing, collection, analysis, processing of materials, systematization and generalization of data from literary sources;
Yuskina O.N. — editing, material collection and data processing of literary sources.
All authors are responsible for the integrity of all parts of the manuscript and approval of the manuscript final version

Conflict of interest. The authors declare no conflict of interest.

Funding. The study had no sponsorship and was conducted within the framework of the research project entitled “Scientific substantiation of improved hygienic approaches to ensuring the quality and safety of specialized food products and evaluating their effectiveness, developed to reduce the adverse effects on populations exposed to environmental risk factors, including occupational factors,” registry entry No. 720000F.99.1.BN62AB43000; project registration No. 126030218217-1 in the EGISU R&D; PTNI registration No. 1025032700183-2-3.3.5.

Received: February 10, 2026 / Accepted: June 18, 2026 / Published: July 31, 2026

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