I am currently looking into the following questions and would be open to hear thoughts, credible research findings in this area, or any reccomended references.

Typically, what germs or bacteria is there on food items purchased in the supermarket such as frozen food packages? If so, are the known germs/bacteria harmful to humans on average and how long would they stay 'alive' on the items?

If freezing food items that are packaged/boxed, what does this do to any potential germs/bacteria on the packaging? Would wiping down the boxes/bags of frozen items after removing them from the freezer actually remove the germs (such as wiping with warm water or antibacterial spray/wipes)?

Thank you in advance for any information.

Generally speaking what you seem to think about are food-borne diseases (such as Escherichia coli, Salmonella enterica, noroviruses etc.). Meat should always considered to be somewhat contaminated (and hence need cooking). But even plants can be contaminated (e.g. by manure). Processed food can be cooked, after which the pathogen load should decrease. Freezing food is generally not enough to reduce pathogen count. Boxes and containers are usually not an issue (unless you eat them). What you should do is heat your food.