Chilled chain is worse to transport than frozen foods because temperatures below -18°C have no serious quality or safety issues in cases of subtle losses of temperatures. Only products above -12°C of temperature have been associated with an increase in bacterial counts and losses of quality, (Estrada-Flores apud Da-Wen Sun ed. 2006). Chilled cargo requires more energy than frozen cargos and needs to be faster because time spent is equal to progressive loss in quality. A frozen food allows companies to have a longer time frame and be beneficiated by a better use of cost and energy. (Estrada-Flores apud Da-Wen Sun ed. (2006).