This invention describes the production of a polymeric film, specifically a mix of two different lattices, in order to obtain a barrier layer in food packaging that reduces bacterial cell growth. Said reduction in bacterial growth is a result of choosing not only a surface with chemical properties to prevent bacterial growth, but also, and especially, controlling the nanostructure of the surface in order to prevent bacterial adhesion and so prevent bacterial film formation. This is done by using a mixture of two lattices and thermally annealing the surface as needed to such surface topography that bacterial growth is decreased. This invention addresses the need for an increased shelf-life of groceries, pharmaceutical products and medical devices. In addition, this invention supports the need to monitor the spoilage of packaged food so that less food is unnecessarily disposed of and on the other hand, so that spoiled food is not consumed by humans.This is achieved by both adding a sensing electrode on the latex surface for monitoring cellular processes and by adding and radio-frequency identification device for sending and receiving information regarding the status of the food product.