Source: Gesamtverband der Deutschen Versicherungswirtschaft (GDV), Berlin 2002-2007.

Temperature Standards for the Cold Chain

Depending on the type of product being transported through the cold chain, specific temperature standards are enforced. For products such as fruits and vegetables, a breach a integrity can lead to damage such a softening, bruising, unwanted ripening, color changes, texture degradation, and the development of rots and molds, all a which can degrade their value and marketability. Although optimal transport temperature is product specific, five temperature standards are among the most prevalent:

• Deep freeze (-28 to -30 Celsius). The coldest temperature range that can be maintained by conventional refrigerated units such as reefers. It is mostly for transporting seafood.
• Frozen (-16 to -20 Celsius). Mostly for transporting meat.
• Chill (2 to 4 Celsius). Refers to the standard temperature in a refrigerator and is commonly used to transport fruit, vegetables and fresh meat as it confers optimal shelf life.
• Pharmaceutical (2 to 8 Celsius). Relates to the temperature range most pharmaceutical goods, like vaccines, are transported.
• Banana (12 to 14 Celsius). Relates to the temperature range that one of the world's most produced fruit is shipped to control its ripening. Also used for oranges and pineapples.