🔍 Key Concepts

• Reefer (refrigerated) cargo operations and what usually happens before loading vs. during the voyage • How contamination / infection normally gets into fruit cargoes (from outside vs. from temperature problems) • Standard good housekeeping practices for cargo holds used for food products

💭 Think About

• Think about when fruit first becomes infected: Is it more likely to be from a mechanical temperature issue, or from something already present in the space before cargo goes in? • Which choice describes a condition that would allow microorganisms, pests, or residues to be present and then transferred to the fruit? • Ask yourself which option would affect quality (ripening, chilling injury, etc.) versus which would introduce or spread infection/contamination.

✅ Before You Answer

• Distinguish between quality damage (over‑ripe, chilling, softening) and infection/contamination (mold, rot, bacteria). • Check which answer refers to the cargo space environment before loading rather than conditions that develop only during the voyage. • Verify in your study materials what standard practice is for preparing holds/containers for food cargo, especially fresh fruit.