A critical overview of current approaches to the development of starch-containing packaging, integrating the principles of green chemistry (GC), green technology (GT) and green nanotechnology (GN) with those of green packaging (GP) to produce materials important for both us and the planet is given. First, as a relationship between GP and GC, the benefits of natural bioactive compounds are analyzed and the state-of-the-art is updated in terms of the starch packaging incorporating green chemicals that normally help us to maintain health, are environmentally friendly and are obtained via GC. Newer approaches are identified, such as the incorporation of vitamins or minerals into films and coatings. Second, the relationship between GP and GT is assessed by analyzing the influence on starch films of green physical treatments such as UV, electron beam or gamma irradiation, and plasma; emerging research areas are proposed, such as the use of cold atmospheric plasma for the production of films. Thirdly, the approaches on how GN can be used successfully to improve the mechanical properties and bioactivity of packaging are summarized; current trends are identified, such as a green synthesis of bionanocomposites containing phytosynthesized metal nanoparticles. Last but not least, bioinspiration ideas for the design of the future green packaging containing starch are presented.

Traditional meat and dairy products are widely consumed in Kosovo, but information on their microbiological safety, particularly regarding coagulase-positive staphylococci and Staphylococcus aureus, remains limited. This study evaluated the occurrence and levels of coagulase-positive staphylococci in 212 samples of six traditional products: suxhuk, salsiҫe, kremviҫe, gjiza, paprika in cream, and soft cheese. Enumeration was performed according to ISO 6888-1:2021, followed by species-level identification using MALDI-TOF MS and additional phenotypic confirmation. Statistical analyses explored associations between contamination levels and technological treatment, storage conditions, pH, water activity, packaging, and intended mode of consumption. Overall, 105 of the 212 samples were positive for coagulase-positive staphylococci, of which 47 were confirmed as S. aureus. Contamination levels varied considerably among product groups, with the lowest levels observed in commercially heat-treated kremviҫe and higher levels in non-standardized products. A study-specific semi-quantitative risk characterization identified salsiҫe, gjiza, paprika in cream, and soft cheese as having comparatively higher risk profiles. The findings indicate that inadequate process control, inappropriate storage, and limited labeling may contribute to staphylococcal contamination in traditional foods and highlight the need for improved hygienic practices, standardized processing, and strengthened microbiological monitoring.