Running Head: FOOD DECOMPOSITION1

Preventing Food Decomposition During Transportation

Subject

Instructor

Name

Date
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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

PURPOSE STATEMENT

The purpose of this report is to measure food decomposition caused during

transportation and to identify ways to prevent the decomposition.

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.

BACKGROUND

History of Food Decomposition

Scientific studies attest 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.

Forms of Food Transportation

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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.

Reasons why Decomposition is Bad

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.

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.

Water Waste

Water wastage is another reason. The water used to cultivate the food stuffs is

wasted. Besides, more water is wasted in washing and disposing the decomposed

foods (Tassou, S., De-Lille, G., & Ge, 2009, p. 14). Wasted water is hard to recover.

The wastage also predisposes the population to drought.

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PROBLEMS

Poor Distribution Methods

Poor distribution method is 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.

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.

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 package is also a major cause of food decomposition,

with oxygen being necessary for this biological process to take place.

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,
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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).

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.

Sales

poor distribution mehods

temperature changes
inadequate packaging
inadequate additives
inadequate refrigeration

Source: (Vigneault et al., 2009, p. 3)

Figure 1: Proportional causes of decomposition of food during transportation

SOLUTIONS

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

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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.

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.

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.

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.

Refrigeration

Tassou, De-Lille, and Ge (2009, p. 7) state that refrigeration is the most widely
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used method of preserving food and preventing decomposition. However, the method is

underused. 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.

Decomposed food (%)

14%

12%

10%

8%

decomposed food
6%

4%

2%

0%
2014 2016 2018 2020

Figure 2: Graph showing the likely changes in percentage of food decomposed during

transportation if adequate refrigeration is applied.

Source: (Eissa, Albaloushi, & Azam, 2013, p. 188)

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.

Subsidies

The provision of subsidies is another measure that can be effective in the

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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.

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.

RECOMMENDATIONS

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.

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.
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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 are currently using.

Infrastructure 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.

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.

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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. The paper has discussed some of the major

challenges besides providing recommendations on the best methods of preventing

decomposition of food during transportation.

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Reference List

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.