ºÝºÝߣ

ºÝºÝߣShare a Scribd company logo

Preventing food decomposition during transportation

•
•
S
sandougah

This report discusses the problem of food decomposition during transportation and potential solutions. It identifies several key causes of decomposition including poor distribution methods, temperature changes, inadequate packaging, additives, and refrigeration. Recommended solutions focus on improving transportation infrastructure and methods, packaging, additives, refrigeration technology, and regulations. Faster transportation, better preservation techniques, infrastructure upgrades, and favorable legislation could help reduce the estimated millions of dollars lost annually to food decomposition during travel.

1 of 11
Download to read offline
FOOD Preventing Food Decomposition During Transportation by Mohammed Sandougah 200816060—214-70/01 Major: Applied Civil Engineering for Mr. Josh Billam Academic & Professional Communication English 214 Abstract This report discusses the impact of this issue in the world and the solutions for food decomposition during transportation.Ther are several studies explaned the fluctuation percentage in the coming six years by using the suggested solutions. 27April 2014
2 Table of Contents LIST OF ILLUSTRATIONS...........…………………………………………............ 2 INTRODUCTION...........……………………………………………………………………………............ 3 I. BACKGROUND...........………………………………………….................................................. 3 A. History of Food Decomposition...........…………………………………………............. 3 B. Forms of Food transportation...........………………………………………….................. 4 C. Reasons why Decomposition is Bad...........………………………………….….......... 4 i. Economics...........…………………………………………................................... 4 ii. Hunger and Malnutrition...........……………………………………….............. 4 iii. Water Waste...........…………………………………………................................ 5 II. PROBLEMS...........……………………………………………………………………………………….......... 5 A. Poor Distribution Methods...........………………………………………….………............ 5 B. Temperature Changes...........…………………………………………............................. 5 C. Inadequate Packaging...........…………………………………………............................. 6 D. Inadequate Additives...........………………………………………….............................. 6 E. Inadequate Refrigeration...........…………………………………………........................ 6 III. SOLUTIONS...........……………………………………………………………………………………........... 7 A. Supply Chain Improvement...........……………………….….……………………............ 7 B. Transportation Improvements...........……………………….……………………............ 7 C. Packaging Improvements...........……………………………….……………..……............ 7 D. Additive Improvements...........………………………………….………………….............. 7 E. Refrigeration...........…………………………………………........................................... 8 F. Legislation...........…………………………………………............................................... 8 G. Subsidies...........………………………………………….................................................. 8 H. Education...........…………………………………………................................................ 9 IV. RECOMMENDATIONS...........…………………………………………….….………….............. 9 A. Faster Transportation Means...........………………………..………………….............. 9 B. Better Methods of Preservation...........……………………………………….............. 9 C. Infrastructure Improvements...........……………………………………………............. 10 D. Favorable Legislation...........……………………………………………….………............. 10 CONCLUSION...........………………………………………….................................................. 10 List of Illustrations Figures Figure 1 Proportional causes of decomposition of food during transportation............. 6 Figure 2 Changes in Decomposed when Refrigerated........................................................ 8
3 INTRODUCTION Food decomposition during transportation is a significant problem affecting the agricultural sector. The world loses millions of dollars every year because of food decomposition. Currently, the developments in agriculture have allowed massive production of agricultural commodities, which are transported to markets in all corners of the globe. This paper looks at the prevention measures that can be taken to reduce and prevent the decomposition of food during transportation. There are many problems made the food decomposed during transit such as changing in temperature, inadequate refrigeration, food decomposition affects a lot of people specially in poor country like South Africa. The purpose of this report is to measure food decomposition caused during transportation and to identify ways to prevent the decomposition. This report is limited to talk about food decomposition impact in the world such as economical losses, hunger also water waste. Moreover, the report focuses on the food decomposition solutions during movement. It is relevant to food trucks manufactories, restaurants, as well as the human. I. BACKGROUND A. History of Food Decomposition Scientific studies mentioned that there were no scientific methods known for food preservation during the evolution period. Thus, food spoilage and poisoning were a common phenomenon. However, some ancient methods such as the use of oils, snow, and smoking were used in food storage. All organic foods eventually decompose after they are denied the basic nutrients that support them. However, factors such as high temperature accelerate the decomposition process. The measures applied to prevent decomposition are aimed at controlling these factors. According to Fiore, Hofherr, Natale, Mainetti, and Ruotolo (2012, p. 16), decomposition starts after the foods are separated from their growing places where their natural form is interfered with.
4 B. Forms of Food Transportation Forms of food transportation depend on the urgency that the food is required in the market, the rate at which the food decomposes, and the available preservation techniques. Vigneault, Thompson, Wu, Hui, and LeBlanc (2009, p. 3) state that air transport is used for the most perishable foods, refrigerated trucks for shorter distances, transport through the railroad, and shipping for transporting refrigerated containers. C. Reasons why Decomposition is Bad i. Economics Decomposition affects the economy. Nations lose millions of dollars every month because of decomposition of food during transport (Start Creating, Sharing & Exploring Great Visuals Today, 2014, Para. 1).The United states is said to be losing billions of dolars because of the decomposition of food during transport. ii. Hunger and Malnutrition The second reason why decomposition during transit is problematic is because it leads to hunger and malnutrition. The wasted food cannot be used to feed people. The witnessed deficit creates the problem of inadequate nutrition in most parts of the world and hence hunger and malnutrition as Eissa, Albaloushi, and Azam (2013, p. 182) observe. Many people have died for lack of food despite the wastage caused by food decomposition during transportation.
5 iii. Water Waste Water wastage is another reason. The water used to cultivate the food is wasted. Besides, more water is wasted in washing and disposing the decomposed foods (Tassou, De-Lille, & Ge, 2009, p. 4). Wasted water is hard to recover. The wastage also predisposes the population to drought. II. PROBLEMS A. Poor Distribution Methods Poor distribution methods are the main reason why food decomposes during transport. This observation is evident in the developing countries that have inadequate technology to apply in the distribution process (Fiore et al., 2012, p. 16). The transportation trucks are not refrigerated. The unavailability of faster means of transport such as air causes delays and hence food decomposition. B. Temperature Changes Decomposition is a temperature-dependent process. According to Vigneault et al. (2009, p. 2), the temperature at which the products are maintained at is the most important factor that determines the quality of the transported food. Temperature affects respiration. High temperatures accelerate respiration in the food, thus causing rapid depletion of the stored carbohydrates and hence spoilage (Vigneault et al., 2009, p. 3). The temperatures below freezing point are also not recommended during transportation of food since they often lead to freeze damage and chilling injury.
6 C. Inadequate Packaging When food is inadequately packaged, it is exposed to micro-organic elements such as bacteria and fungi that lead to the spoilage. According to Fiore et al. (2012, p. 17), exposure to air due to poor packaging is also a major cause of food decomposition, with oxygen being necessary for this biological process to take place. D. Inadequate Additives Additives are important in the reduction of the available air in the food during transportation. They reduce the chances of the food being spoilt. In some cases, manufacturers add inadequate preservatives in food. As a result, the duration of action of these additives is shorter than that intended (Resource Venture, 2013, Para. 1). E. Inadequate Refrigeration Inadequate refrigeration is a common observation in the transportation of food. It leads to decomposition. Some of the refrigeration errors that may occur include setting of wrong temperatures in the refrigerators and poor use of the refrigerators during transportation. Figure 1: Proportional causes of decomposition of food during transportation Source: (Vigneault et al., 2009, p. 3) Sales Poor distribution mehods Temperature changes Inadequate packaging Inadequate additives Inadequate refrigeration
7 III. SOLUTIONS A. Supply Chain Improvement The improvements that are necessary in the supply chain include the introduction of technological means of management. Transporters and food traders should be able to track the food during transportation. The infrastructure used to transport food should also be updated to ensure that it is fast enough to allow food to be transported in the best form. B. Transportation Improvements There is the need to improve the transport methods used to transport the food to markets and warehouses. Some of the available transport means are too slow or cause physical damage to the food being transported (Eissa, Albaloushi, & Azam, 2013, p. 182). More highways should be built to reduce the traffic jams that delay the delivery of food to the end users. C. Packaging Improvements Food manufacturers, producers, and transporters need to invest in better packaging for their food during transport. There is a need for use of materials that are resistant to food decomposition. Besides, special containers should be used where the food is to be stacked Tassou, De-Lille, & Ge, (2009, p. 8). Materials that are proven to extend the shelf life of foods should be utilized in packaging of the same foods during transport. D. Additive Improvements There is a growing need to improve the food additives that are currently in use to ensure that the food lasts longer during transportation. Food manufacturers should invest in the development of additives that can make foods last longer without decomposition, hence preventing decomposition during transportation.
8 E. Refrigeration Tassou, De-Lille, and Ge (2009, p. 7) state that refrigeration is the most widely used method for preserving food and preventing decomposition due to its efficiency. The transportation trucks and other modes of transport should be equipped with refrigerators, which need to be well regulated to allow the most efficient preservations of the food. Figure 2: Changes in Decomposed when Refrigerated. Source: Eissa, Albaloushi, & Azam, (2013, p. 188) F. Legislation Governments need to introduce legislation on the preservation of food during transport. Transporters without relevant food preservation methods will not be given licenses to ship the foods. The food standards need to be tightly regulated through the implementation of legislation to prevent consumption of decomposed food. G. Subsidies The provision of subsidies is another measure that can be effective in the reduction of decomposition of foods during transportation. The subsidies should be in the efficient transportation methods such as refrigeration and trucks, which are affordable for the transporters, to allow them apply them during the transportation of food. 0% 2% 4% 6% 8% 10% 12% 14% 2014 2016 2018 2020 Decomposed food (%) Decomposed food
9 H. Education Education should be applied in the reduction of decomposition of food during transportation. The transporters need to be educated on the methods that can be used to preserve their foods and how to use them efficiently. They also need to be taught on how to use the available methods of food preservation such as refrigeration and the use of refrigerated trucks. IV. RECOMMENDATIONS A. Faster Transportation Means The preservation of food to prevent decomposition during transportation is important as it has the potential to save world economies billions of dollars. The first recommendation is that the food manufacturers and producers need to ensure that foods are transported faster to the markets where they are to be used. According to Fiore et al. (2012, p. 28), the producers and transporters need to be in constant communication so that the products are delivered to the market in the right methods and on time. B. Better Methods of Preservation Manufacturers should invest in longer lasting preservatives to be added to foods. These preservatives should also be appealing to the final users. The packaging methods that are used by the producers and the transported should be improved. Researchers are currently experimenting on newer designs of materials to be used in packaging to ensure that the products are protected from the elements. Fiore et al. (2012, p. 17) state that transporters should also be trained on the best methods of packaging food during transportation, including the use of stacking and disadvantages of some of the methods that they
10 C. Infrastructure are currently using. Improvements Another recommendation is that there is the need to improve the infrastructure to allow faster transportation of food to the market and other areas. The use of fast means of transportation such as air transport and fast trains should be applied, especially where the food to be transported is highly perishable. The roads should be repaired where they are impassable. To support the reduction of decomposition of food throughout the world, governments need to subsidize the prices of basic preservation methods to ensure that more food is preserved during transportation. According to Vigneault et al. (2009, p. 9), government should subsidize the refrigeration instruments, refrigerated trucks, and packaging materials. D. Favorable Legislation The other recommendation is that there is the need to put in place necessary legislation to regulate the transportation of food. Such legislation should ensure control of the food transporters. The transporters must be registered. Besides, the inspection of the transportation vehicles should be done on a regular basis. The inspection targets to establish the procedures applied in the packaging of food, the materials used, and whether these materials are up to the required standards. All governments should also establish an agency that is responsible for the maintenance of food safety. Food producers should invest in foods that are less perishable during transportation such as cereals and other foods that are rich in nutrients. According to Eissa, Albaloushi, and Azam (2013, p. 182), perishable foods should be transported through air transport. They should also produce food according to demand with the intention of reducing wastage. CONCLUSION In conclusion, decomposition of food during transportation is a major problem that has economic, social, and environmental implications. Governments, food producers, consumers, and transporters have a role to play in the reduction of food decomposition during transportation. This paper has discussed some of the major challenges besides providing recommendations on the best methods of preventing decomposition of food during transportation.
11 REFERENCES Eissa, A., Albaloushi, N., & Azam, M. (2013). Vibration analysis influence during crisis transport of the quality of fresh fruit on food security. Agric EngInt: CIGR Journal, 15(3), 181-190. Fiore, G., Hofherr, J., Natale, F., Mainetti, S., & Ruotolo, E. (2012). Transport Temperatures Observed during the commercial Transportation of Animals. Veterinaria Italiana, 48(1), 15-29. Resource Venture. (2013). Organic Waste. Retrieved from http://resourceventure.org/green- your-business/waste-prevention-recycling/food/food-recycling-collection Start Creating, Sharing & Exploring Great Visuals Today! (2014). 21 Shocking U.S. Food Waste Facts & Statistics. Retrieved from http://visual.ly/21-shocking-us-food-waste-facts- statistics Tassou, S., De-Lille, G., & Ge, Y. (2009). Food Transport Refrigeration-approaches to reduce energy consumption and environmental impacts of road transport. Applied Thermal Engineering, 29(1), 1-38. Vigneault, C., Thompson, J., Wu, S., Hui, P., & LeBlanc, I. (2009). Transportation of fresh horticultural produce. Postharvest Technologies for Horticultural Crops, 2(1), 1-24.

More Related Content

Preventing food decomposition during transportation

  • 1. FOOD Preventing Food Decomposition During Transportation by Mohammed Sandougah 200816060—214-70/01 Major: Applied Civil Engineering for Mr. Josh Billam Academic & Professional Communication English 214 Abstract This report discusses the impact of this issue in the world and the solutions for food decomposition during transportation.Ther are several studies explaned the fluctuation percentage in the coming six years by using the suggested solutions. 27April 2014
  • 2. 2 Table of Contents LIST OF ILLUSTRATIONS...........…………………………………………............ 2 INTRODUCTION...........……………………………………………………………………………............ 3 I. BACKGROUND...........………………………………………….................................................. 3 A. History of Food Decomposition...........…………………………………………............. 3 B. Forms of Food transportation...........………………………………………….................. 4 C. Reasons why Decomposition is Bad...........………………………………….….......... 4 i. Economics...........…………………………………………................................... 4 ii. Hunger and Malnutrition...........……………………………………….............. 4 iii. Water Waste...........…………………………………………................................ 5 II. PROBLEMS...........……………………………………………………………………………………….......... 5 A. Poor Distribution Methods...........………………………………………….………............ 5 B. Temperature Changes...........…………………………………………............................. 5 C. Inadequate Packaging...........…………………………………………............................. 6 D. Inadequate Additives...........………………………………………….............................. 6 E. Inadequate Refrigeration...........…………………………………………........................ 6 III. SOLUTIONS...........……………………………………………………………………………………........... 7 A. Supply Chain Improvement...........……………………….….……………………............ 7 B. Transportation Improvements...........……………………….……………………............ 7 C. Packaging Improvements...........……………………………….……………..……............ 7 D. Additive Improvements...........………………………………….………………….............. 7 E. Refrigeration...........…………………………………………........................................... 8 F. Legislation...........…………………………………………............................................... 8 G. Subsidies...........………………………………………….................................................. 8 H. Education...........…………………………………………................................................ 9 IV. RECOMMENDATIONS...........…………………………………………….….………….............. 9 A. Faster Transportation Means...........………………………..………………….............. 9 B. Better Methods of Preservation...........……………………………………….............. 9 C. Infrastructure Improvements...........……………………………………………............. 10 D. Favorable Legislation...........……………………………………………….………............. 10 CONCLUSION...........………………………………………….................................................. 10 List of Illustrations Figures Figure 1 Proportional causes of decomposition of food during transportation............. 6 Figure 2 Changes in Decomposed when Refrigerated........................................................ 8
  • 3. 3 INTRODUCTION Food decomposition during transportation is a significant problem affecting the agricultural sector. The world loses millions of dollars every year because of food decomposition. Currently, the developments in agriculture have allowed massive production of agricultural commodities, which are transported to markets in all corners of the globe. This paper looks at the prevention measures that can be taken to reduce and prevent the decomposition of food during transportation. There are many problems made the food decomposed during transit such as changing in temperature, inadequate refrigeration, food decomposition affects a lot of people specially in poor country like South Africa. The purpose of this report is to measure food decomposition caused during transportation and to identify ways to prevent the decomposition. This report is limited to talk about food decomposition impact in the world such as economical losses, hunger also water waste. Moreover, the report focuses on the food decomposition solutions during movement. It is relevant to food trucks manufactories, restaurants, as well as the human. I. BACKGROUND A. History of Food Decomposition Scientific studies mentioned that there were no scientific methods known for food preservation during the evolution period. Thus, food spoilage and poisoning were a common phenomenon. However, some ancient methods such as the use of oils, snow, and smoking were used in food storage. All organic foods eventually decompose after they are denied the basic nutrients that support them. However, factors such as high temperature accelerate the decomposition process. The measures applied to prevent decomposition are aimed at controlling these factors. According to Fiore, Hofherr, Natale, Mainetti, and Ruotolo (2012, p. 16), decomposition starts after the foods are separated from their growing places where their natural form is interfered with.
  • 4. 4 B. Forms of Food Transportation Forms of food transportation depend on the urgency that the food is required in the market, the rate at which the food decomposes, and the available preservation techniques. Vigneault, Thompson, Wu, Hui, and LeBlanc (2009, p. 3) state that air transport is used for the most perishable foods, refrigerated trucks for shorter distances, transport through the railroad, and shipping for transporting refrigerated containers. C. Reasons why Decomposition is Bad i. Economics Decomposition affects the economy. Nations lose millions of dollars every month because of decomposition of food during transport (Start Creating, Sharing & Exploring Great Visuals Today, 2014, Para. 1).The United states is said to be losing billions of dolars because of the decomposition of food during transport. ii. Hunger and Malnutrition The second reason why decomposition during transit is problematic is because it leads to hunger and malnutrition. The wasted food cannot be used to feed people. The witnessed deficit creates the problem of inadequate nutrition in most parts of the world and hence hunger and malnutrition as Eissa, Albaloushi, and Azam (2013, p. 182) observe. Many people have died for lack of food despite the wastage caused by food decomposition during transportation.
  • 5. 5 iii. Water Waste Water wastage is another reason. The water used to cultivate the food is wasted. Besides, more water is wasted in washing and disposing the decomposed foods (Tassou, De-Lille, & Ge, 2009, p. 4). Wasted water is hard to recover. The wastage also predisposes the population to drought. II. PROBLEMS A. Poor Distribution Methods Poor distribution methods are the main reason why food decomposes during transport. This observation is evident in the developing countries that have inadequate technology to apply in the distribution process (Fiore et al., 2012, p. 16). The transportation trucks are not refrigerated. The unavailability of faster means of transport such as air causes delays and hence food decomposition. B. Temperature Changes Decomposition is a temperature-dependent process. According to Vigneault et al. (2009, p. 2), the temperature at which the products are maintained at is the most important factor that determines the quality of the transported food. Temperature affects respiration. High temperatures accelerate respiration in the food, thus causing rapid depletion of the stored carbohydrates and hence spoilage (Vigneault et al., 2009, p. 3). The temperatures below freezing point are also not recommended during transportation of food since they often lead to freeze damage and chilling injury.
  • 6. 6 C. Inadequate Packaging When food is inadequately packaged, it is exposed to micro-organic elements such as bacteria and fungi that lead to the spoilage. According to Fiore et al. (2012, p. 17), exposure to air due to poor packaging is also a major cause of food decomposition, with oxygen being necessary for this biological process to take place. D. Inadequate Additives Additives are important in the reduction of the available air in the food during transportation. They reduce the chances of the food being spoilt. In some cases, manufacturers add inadequate preservatives in food. As a result, the duration of action of these additives is shorter than that intended (Resource Venture, 2013, Para. 1). E. Inadequate Refrigeration Inadequate refrigeration is a common observation in the transportation of food. It leads to decomposition. Some of the refrigeration errors that may occur include setting of wrong temperatures in the refrigerators and poor use of the refrigerators during transportation. Figure 1: Proportional causes of decomposition of food during transportation Source: (Vigneault et al., 2009, p. 3) Sales Poor distribution mehods Temperature changes Inadequate packaging Inadequate additives Inadequate refrigeration
  • 7. 7 III. SOLUTIONS A. Supply Chain Improvement The improvements that are necessary in the supply chain include the introduction of technological means of management. Transporters and food traders should be able to track the food during transportation. The infrastructure used to transport food should also be updated to ensure that it is fast enough to allow food to be transported in the best form. B. Transportation Improvements There is the need to improve the transport methods used to transport the food to markets and warehouses. Some of the available transport means are too slow or cause physical damage to the food being transported (Eissa, Albaloushi, & Azam, 2013, p. 182). More highways should be built to reduce the traffic jams that delay the delivery of food to the end users. C. Packaging Improvements Food manufacturers, producers, and transporters need to invest in better packaging for their food during transport. There is a need for use of materials that are resistant to food decomposition. Besides, special containers should be used where the food is to be stacked Tassou, De-Lille, & Ge, (2009, p. 8). Materials that are proven to extend the shelf life of foods should be utilized in packaging of the same foods during transport. D. Additive Improvements There is a growing need to improve the food additives that are currently in use to ensure that the food lasts longer during transportation. Food manufacturers should invest in the development of additives that can make foods last longer without decomposition, hence preventing decomposition during transportation.
  • 8. 8 E. Refrigeration Tassou, De-Lille, and Ge (2009, p. 7) state that refrigeration is the most widely used method for preserving food and preventing decomposition due to its efficiency. The transportation trucks and other modes of transport should be equipped with refrigerators, which need to be well regulated to allow the most efficient preservations of the food. Figure 2: Changes in Decomposed when Refrigerated. Source: Eissa, Albaloushi, & Azam, (2013, p. 188) F. Legislation Governments need to introduce legislation on the preservation of food during transport. Transporters without relevant food preservation methods will not be given licenses to ship the foods. The food standards need to be tightly regulated through the implementation of legislation to prevent consumption of decomposed food. G. Subsidies The provision of subsidies is another measure that can be effective in the reduction of decomposition of foods during transportation. The subsidies should be in the efficient transportation methods such as refrigeration and trucks, which are affordable for the transporters, to allow them apply them during the transportation of food. 0% 2% 4% 6% 8% 10% 12% 14% 2014 2016 2018 2020 Decomposed food (%) Decomposed food
  • 9. 9 H. Education Education should be applied in the reduction of decomposition of food during transportation. The transporters need to be educated on the methods that can be used to preserve their foods and how to use them efficiently. They also need to be taught on how to use the available methods of food preservation such as refrigeration and the use of refrigerated trucks. IV. RECOMMENDATIONS A. Faster Transportation Means The preservation of food to prevent decomposition during transportation is important as it has the potential to save world economies billions of dollars. The first recommendation is that the food manufacturers and producers need to ensure that foods are transported faster to the markets where they are to be used. According to Fiore et al. (2012, p. 28), the producers and transporters need to be in constant communication so that the products are delivered to the market in the right methods and on time. B. Better Methods of Preservation Manufacturers should invest in longer lasting preservatives to be added to foods. These preservatives should also be appealing to the final users. The packaging methods that are used by the producers and the transported should be improved. Researchers are currently experimenting on newer designs of materials to be used in packaging to ensure that the products are protected from the elements. Fiore et al. (2012, p. 17) state that transporters should also be trained on the best methods of packaging food during transportation, including the use of stacking and disadvantages of some of the methods that they
  • 10. 10 C. Infrastructure are currently using. Improvements Another recommendation is that there is the need to improve the infrastructure to allow faster transportation of food to the market and other areas. The use of fast means of transportation such as air transport and fast trains should be applied, especially where the food to be transported is highly perishable. The roads should be repaired where they are impassable. To support the reduction of decomposition of food throughout the world, governments need to subsidize the prices of basic preservation methods to ensure that more food is preserved during transportation. According to Vigneault et al. (2009, p. 9), government should subsidize the refrigeration instruments, refrigerated trucks, and packaging materials. D. Favorable Legislation The other recommendation is that there is the need to put in place necessary legislation to regulate the transportation of food. Such legislation should ensure control of the food transporters. The transporters must be registered. Besides, the inspection of the transportation vehicles should be done on a regular basis. The inspection targets to establish the procedures applied in the packaging of food, the materials used, and whether these materials are up to the required standards. All governments should also establish an agency that is responsible for the maintenance of food safety. Food producers should invest in foods that are less perishable during transportation such as cereals and other foods that are rich in nutrients. According to Eissa, Albaloushi, and Azam (2013, p. 182), perishable foods should be transported through air transport. They should also produce food according to demand with the intention of reducing wastage. CONCLUSION In conclusion, decomposition of food during transportation is a major problem that has economic, social, and environmental implications. Governments, food producers, consumers, and transporters have a role to play in the reduction of food decomposition during transportation. This paper has discussed some of the major challenges besides providing recommendations on the best methods of preventing decomposition of food during transportation.
  • 11. 11 REFERENCES Eissa, A., Albaloushi, N., & Azam, M. (2013). Vibration analysis influence during crisis transport of the quality of fresh fruit on food security. Agric EngInt: CIGR Journal, 15(3), 181-190. Fiore, G., Hofherr, J., Natale, F., Mainetti, S., & Ruotolo, E. (2012). Transport Temperatures Observed during the commercial Transportation of Animals. Veterinaria Italiana, 48(1), 15-29. Resource Venture. (2013). Organic Waste. Retrieved from http://resourceventure.org/green- your-business/waste-prevention-recycling/food/food-recycling-collection Start Creating, Sharing & Exploring Great Visuals Today! (2014). 21 Shocking U.S. Food Waste Facts & Statistics. Retrieved from http://visual.ly/21-shocking-us-food-waste-facts- statistics Tassou, S., De-Lille, G., & Ge, Y. (2009). Food Transport Refrigeration-approaches to reduce energy consumption and environmental impacts of road transport. Applied Thermal Engineering, 29(1), 1-38. Vigneault, C., Thompson, J., Wu, S., Hui, P., & LeBlanc, I. (2009). Transportation of fresh horticultural produce. Postharvest Technologies for Horticultural Crops, 2(1), 1-24.