Perishables11/27/2023 ![]() The same goes for vegetables packed in vinegar, such as sauerkraut, German potato salad, and other pickled vegetables ( 1). On the other hand, high-acid fruits like grapefruit, apples, peaches, berries, and pineapple last just 12–18 months. The shelf life of canned fruits and vegetables depends on the type of produce.įor example, low-acid canned vegetables, including potatoes, carrots, beets, and spinach, last 2–5 years at room temperature ( 1). The heat used during canning kills potentially harmful microorganisms, and the characteristic seal of canned foods keeps new bacteria from spoiling the contents ( 1). The current Chair is Ms Gabriella Tamasi (IAG).Canning has long been used to lengthen the shelf life of perishable foods, including fruits and vegetables. The Cargo Services Conference (CSC) appoints members for a 4-year term. The Board consists of up to 12 members who are experts in the industry’s handling, procedural, operational and safety requirements for the air transportation of live animals, perishables, and/or healthcare products. ![]() The LAPB is open to IATA member airlines only. IATA Members and Observers may participate upon approval of the Secretary in consultation with the Chair. The Board teleconferences or meets as required. Maintaining close contact with shippers and national and international organizations concerned with the establishment of uniform and intermodal standards and requirements for the transport safety and welfare of live animals, perishables, and healthcare products.Undertaking a continuing review of the acceptance and transportation of perishables by air in the best interest of the conditions of live animals, perishables and healthcare products and the safety of personnel and equipment.Developing and issuing educational and training material, as required, to help packaging and equipment manufacturers, shippers, IATA cargo agents, forwarders, handling, and airline personnel comply with IATA Regulations.Developing and approving documentary requirements and procedures for the quality control, handling, and processing of live animals, perishables, and healthcare products and their loading and unloading onto and off aircraft. ![]()
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