Wood has traditionally been used as a material for food contact applications, including food packaging. However, the numerous advantages of wood over plastic and other synthetic materials have only recently been recognized and demonstrated. Wood materials represent a versatile, eco-friendly and safe alternative for food packaging, due to their excellent physical and mechanical properties, biodegradability, and intrinsic hygienic qualities and antimicrobial properties. Despite their inherent microbial resistance, these materials still require specific treatments for long-term preservation. This study aimed to propose a strategy for managing microbial content in wooden packaging, particularly when the drying process cannot be readily or easily implemented. The methodology involved a simultaneous experiment conducted in the laboratory and in a factory that commercializes wood packaging, to monitor the microbial content in wood panels exposed to controlled and environmental climatic conditions. The results demonstrated significant microbial growth control and reduction when air humidity is maintained below 45% and the temperature remains under 20 °C.