Frozen Cargo: These cargoes are carried in a hard frozen state at a temperatures around -8*C to -12*C to prevent the growth of bacteria. E.g. meat, butter, poultry, and fish.
Chilled Cargo: These cargoes are carried at the temp. -2*C to 6*C. Maintaining the right temp. is more critical with chilled cargoes than with frozen cargoes as condensation of moisture due to variation of temp. encourages bacterial growth. e.g. cheese,eggs and fresh vegetables.
Air Cooled Cargo: These cargoes are carried at a temp. from 2*C to 12*C. e.g. fruits
