Running Head: Preventing Food Decomposition During Transportation

Preventing Food Decomposition During Transportation

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 Preventing Food Decomposition During Transportation 2

Outline:

I. INTRODUCTION

II. BACKGROUND

a. History of Food Decomposition

b. Forms of food transportation

c. Reasons why Decomposition is Bad

i. Economics

ii. Hunger and Malnutrition

iii. Water Waste

III. PROBLEMS

a. Poor Distribution Methods

b. Temperature Changes

c. Inadequate Packaging

d. Inadequate Additives

e. Inadequate Refrigeration

IV. SOLUTIONS

a. Supply Chain Improvement

b. Transportation Improvements

c. Packaging Improvements

d. Additive Improvements

e. Refrigeration

f. Legislation

g. Subsidies
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h. Education

V. RECOMMENDATIONS

a. Faster Transportation Means

b. Better Methods of Preservation

c. Infrastructure Improvements

d. Favorable Legislation

VI. CONCLUSION
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Preventing Food Decomposition During Transportation

INTRODUCTION

The human society has undergone through a somewhat absolute revolutionary

process since the primitive age, when hunting and gathering were the methods main

used to source for food. Through cultural and social evolution, coupled with

innovativeness, humankind has since moved from these ancient practices to agricultural

production and later the industrial revolution. Furthermore, the ever-increasing numbers

of human population and the quest to satisfy their unending needs has led to the

ultimate need for improvement and diversification of various production and distribution

channels; not only in the food sector, but also in other production sectors as well. (Lund,

1989)

Food transportation and storage is an inescapable practice in the modern society

due to a variety of reasons, which initiate food movements and handling procedures

whether locally or globally. Large amounts and varieties of food are therefore

transported within regional boundaries and across continents. This, in turn, predisposes

the food materials to numerous risk factors that may cause food contamination during

transportation and storage. These risk factors include improper production practices,

unsanitary cargo areas, poor refrigeration, improper timing and premature harvesting.

This report gives an insight on the challenges and possible methods that would

curb food decomposition in the event of transportation. Food decomposition is a

microbial process, which stems from the association between food materials and

microorganisms, which may either result in food spoilage or food preservation through
 Preventing Food Decomposition During Transportation 5

fermentation. Food spoilage entails any condition that, because of food poisoning,

makes food unfit for human consumption.

History of food decomposition

The history of food decomposition developed long before the commencing of

recorded history. This follows that there is no exact record as to when man became

aware of the presence of microorganisms in food. Microbiology started in the year 1674

when Leeuwenhoek (a scientist) discovered microorganisms in a sample of lake water.

Later, after about hundred years – during the prescientific era – microbiology

established as a science. Perhaps food decomposition traces back in the evolution of

man and his early methods of food gathering. Scientific studies attest that, during the

evolution period, there were no scientific methods known for food preservation; and thus

food spoilage and poisoning were a common phenomenon. However, some ancient

methods such as the use of oils, snow and smoking of meat used to help in food

storage. (Adams & Moss, 2000)

Forms of food transportation

The concept of transport lies within the supply chain of any production system.

The food sector is a chain of complex systems that entail the growing, harvesting,

processing and distribution of food products from the farmer to the end customer. Thus,

for the systems to work complimentarily, transport plays a very crucial role in the linkage

of these systems. The transportation of food materials has undergone vibrant changes

owing to dynamic technology in the entire transport sector. (Erera, 2005) The form of

food transport depends on a number of factors which include; food miles – the distance
 Preventing Food Decomposition During Transportation 6

food travels from the farm to the end consumer, perishability of the food product,

availability of food markets, population patterns and provision of food varieties.

Generally, there are four basic forms of transport: water, rail, truck, and air. Trucking is

the cheapest and most widely used form of food transport. It encompasses setting up

of reliable road infrastructures reaching production areas, processing plants and

consumer markets.

Reasons why decomposition is bad

As seen in this report, decomposition is a microbial spoilage process catalyzed

by environmental contamination that eventually leads to the interaction of

microorganisms and food materials. This makes food unfit for human consumption and

thus discarding such food remains the immediate alternative. Apparently, this becomes

an implication of loss in a country’s economy. Furthermore, decomposed food at times

results in the production of food borne diseases – illnesses resulting from taking in

contaminated food with one or a multiple of disease-producing agents. Based on a

previous research by The World Health Organization (WHO) an estimated 1.5 billion

cases of illnesses resulting from food decomposition claim the lives of approximately 3

million people annually costing up to 40 billion dollars. (Adams & Moss, 2000) In

addition to this, decomposition results in reduced or disrupted nutrient content

proportion that may eventually lead to malnutrition in case of consumption of such food.

In extreme cases, decomposition results in food spoilage thus reducing the overall

capacity of the national food basket leading to hunger especially in marginalized areas

where food production does not match the regional population.

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Problems facing food transport

Food transport characterizes a number of hurdles from the production zones,

processing, and retail markets to the end consumer, regardless of the mode of

transport. A survey carried out by Saddle Greek Corporation on transportation

management indicates that insufficient infrastructure and poor maintenance lead to poor

distribution of food especially in the developing countries. Other factors such as

handling capacity versus end user demands also contribute to irregular distribution

patterns. In addition, food transport faces temperature changes that at times may

reduce the shelf life of most perishable food products. Different food varieties have

specific temperature requirements and thus observation of temperature control

protocols during transport of perishables is paramount. A survey on temperature

requirements and microbial processes done by EU and UK legislation shows that

prevention of infestation by pathogenic microorganisms requires 8 0C or below. The

transport sector also faces inadequate refrigeration. The question of temperature control

accompanies refrigeration equipment installed in vehicles and storage facilities.

Furthermore, inadequate packaging is a major challenge in both production and

processing zones. As a result, large quantities of food await packaging for considerably

long periods with respect to their perishability, which reduces their shelf life and

nutritional value as well as exposure to contaminants. Lastly, inadequacy of food

additives – adjuncts to food processing to realize specific technical effects – shortens

the range, flexibility and economics of food processes. (Erera, 2005)

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Solutions that may be used to alleviate the above transport problems

This report outlines a number of possible solutions to curb the aforementioned

food transport challenges, in order to improve product quality and delivery. Perhaps,

overall solution to the above problems is the improvement of the supply chain. For the

consumer to receive timely, quality food products there should be proper flow of foods

from the farm to the processing plants. Proper flow of food requires the availability of

reliable processing machinery. The workability of the supply chain is entirely dependent

on the transport sector. Therefore, the food sector should encourage improved

transportation services through methods such as modularization (the use of

standardized containers) and intermordalism (use of two or more methods to complete

a given shipment). Long haul especially in urban areas should be avoided because of

congestion and slow traffic. As per the report, the use of modern computer technology is

also paramount in the analysis of food logistics as it aids in the evaluation of routes and

management of transport schedules. Improved packaging of food products should be

emphasized since most foods reach the end consumer in some form of package.

Packaging of preserved foods is to retain the product attributes and prevents

contamination from pathogens. (Kilcarr, 2001)

RECOMMENDATION

The key interest of this report seeks solutions for the perishability of food

commodities in the event of transportation. The report narrows its focus on

decomposition of food products due to improper handling techniques, inefficient

 Preventing Food Decomposition During Transportation 9

transport systems, inadequate refrigeration in both storage and transport, and food

miles.

Transportation of perishable food products such as fruits, vegetables, fish and

meat require proper refrigeration equipment installed in transport containers and

storage facilities. The choice of the refrigeration systems relies entirely on the food

commodity involved in transport. Refrigeration systems are expected to operate in wide-

ranging transport environments whilst providing high reliability. Coupled with great

expectation for quality, diverse food products and energy consumptions that arise with

the usage of these systems, the food industry faces considerable challenges in the

realization of a well-maintained supply chain. (Weber & Mathews, 2008)

CONCLUSION

The food sector is one of the multifaceted and dynamic in any country. The

development of the sector since the pre-historic times forms the basis for modern

systems deployed in the food industry. Food science and technology has led to

advanced agriculture, which, today, ensures efficient global food distribution. Coupled

with sophisticated technology, modern transport ensures faster delivery of food products

around the globe. This is because of high-end transport infrastructure in all modes of

transport. However, food losses are still a common phenomenon especially in the

developing nations. Further science and technology is thus needed in the transportation

of food products in order to retain quality and nutrient content up to the consumer

markets.
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REFERENCES

Erera, A. 2005. Providing Security to Food Transportation Systems without

Compromising Productivity. Proceedings of the Institute of Food Technologists’

First Annual Food Protection and Defense Research Conference, Atlanta, GA.

November 3–4.

Lund D. 1989. Food processing: from art to engineering. Food Technol 43(9) : 242–308.

MR Adams and MO Moss. 2000. Food Microbiology. New Age International (P) Ltd,

Publshers.

Weber CL, Matthews HS. 2008. Food-miles and the relative climate impacts of food

choices in the United States. Environmental Science and Technology. 42(10):

3508-13.

Kilcarr, S. 2001. Redefining refrigerated transport. Available at:

http://driversmag.com/ar/fleet_redefining_refrigerated_transport/index.