Recently, we announced a series of articles focused on various types of perishable products, whose transportation and storage rely on the coordinated and efficient operation of an unbroken cold chain. Key products in this category include meat, fish, dairy, vegetables, and fruits, all of which are vital to ensuring the nation's food security.

Logistics of fish products

Managing the logistics of fish and seafood is among the most complex processes within the category of perishable food products. The first loss in freshness often occurs as early as the catch stage. Fish with higher fat content, such as mackerel or herring, as well as smaller or newly spawned fish, spoil more quickly due to increased oxidation. If proper temperature conditions are not maintained, these processes accelerate significantly.

Frozen and chilled fish products are particularly susceptible to temperature fluctuations during transportation and storage. However, maintaining appropriate storage and transportation conditions is also critical for preserved, dried, salted, canned, and all other fish and seafood products. Consequently, the supply chain structure must adapt to the type of fish and seafood, the product form, the degree of freezing, packaging, and other significant factors. 

In the Russian fishing industry, the effective operation of the cold chain is crucial. The remoteness of fishing areas impacts delivery costs and the duration of product storage, thereby complicating the work of warehouse operators. This situation collectively raises the unit price, influences the final consumer cost, and creates additional expenses throughout the supply chain. Other challenges include global market transformations, a shortage of refrigeration capacity and refrigerants, fragmentation during transportation stages, and difficulties in standardizing requirements for transporting temperature-sensitive cargo.

Logistics of dairy products

The transportation conditions for dairy products vary based on the type of raw material. The temperature requirements for transporting milk and sour cream differ from those for butter, cheese, and yogurt. 

In addition to maintaining the required temperature throughout the transportation route, ensuring sanitary conditions appears to be as important. This includes regular disinfection of transport vehicles, the use of hermetically sealed packaging, control of humidity and ventilation, and preventing the proximity of different types of goods. Hermetic packaging prevents the penetration of microorganisms and preserves product freshness, while humidity control helps avoid condensation and mold growth.

Moreover, adherence to hygiene standards by personnel handling dairy products is essential. Workers must comply with sanitary norms and rules, undergo regular medical check-ups, and use personal protective equipment. Special procedures for treating and disinfecting equipment used in the transportation and storage of dairy products are also necessary to prevent contamination and maintain high-quality standards.

Logistics of meat products

Meat logistics are categorized by processing type: fresh, chilled, cooled, frozen, and partially frozen. The requirements for temperature control and packaging vary depending on the type of meat, its characteristics, and the transportation methods.

Significant attention is given to the cutting process before shipping meat products. During transportation, it is critical to adhere to several sanitary norms, including post-slaughter deadlines and the specific type and condition of the meat. For example, you cannot transport chilled and smoked products together with other types of products, frozen products together with chilled products.

To ensure proper temperature control, mobile autonomous sensors and digital monitoring systems are used. Modern technologies enable cooling systems that maintain a stable temperature throughout all stages of transportation. These methods and technologies help preserve the freshness of meat products and slow the growth of pathogenic microorganisms, which is vital for ensuring food safety and quality.