The transportation of food products plays a significant role in the logistics sector, and sea transportation is no exception. The types of food transported include items such as fruits and vegetables, dry goods, canned foods, meat and meat products, frozen goods, animal-based foods, and industrial food products. Despite the diversity of these product groups, their common characteristic is perishability and limited shelf life. This requires strict compliance with specific rules regarding packaging and transport. These products must be moved within a stable temperature-controlled chain (known as “cold chain”).
Two types of sea transport for food products
Food transportation by sea is generally carried out in two ways: as bulk cargo or in containers. The choice of method depends on the product’s specific requirements and characteristics. For example, grains, drinking water, fruit juices, and vegetable oils are typically transported as bulk cargo. These products are stored in clean, dry holds.
Container transport is used for frozen foods, products requiring a cold chain, packaged goods, and palletized items. Containers must be loaded evenly and without gaps, and pallets should be stacked to an equal height with respect to the container floor to ensure stability. Loading reefer (refrigerated) containers correctly is critical for maintaining the cold chain and ensuring the safe transport of perishable goods
There are several risk factors that must always be considered when transporting food products by sea. These risks are generally categorized into four groups: physical, climatic, biological, and chemical factors.
Physical Factors
These include pressure, friction, and heat that may occur during stacking, loading, and transportation. Movements and shocks experienced by the vessel during the voyage also fall under physical factors.
Climatic Factors
Humidity and temperature may vary based on seasonal and climatic conditions. However, food products must be stored in an environment with constant humidity and temperature. In addition to heat and humidity, other climatic factors include cold, light, oxygen, and carbon dioxide.
Biological Factors
Fungi that develop in storage or loading areas can spoil food products. Additionally, pests such as insects and rodents can cause damage during storage and shipping.
Chemical Factors
Food products of different types and compositions that may react with each other should not be stored or transported together in the same environment.
