.
Animals must not be in close proximity of dangerous goods such as dry ice, cryogenic liquids, radioactive materials, and poisonous and infectious substances.
Note: A table presenting loading incompatibilities of live animals with other cargo loads is proposed in the “Loading Operations” part of this manual.
B. SPECIAL LOADING
1.2.6. Live Stock Transportation Manual (LTM)
Airbus has developed a simplified calculation method allowing the calculation of heat load and moisture rate in a cargo hold, while carrying live animals. This method is based on a series of graphs and a Basic Data Form published in the Airbus Live Stock Transportation Manual (LTM). This manual enables to determine whether the planned load can be carried safely under given climatic and flight conditions.
The method proposed permits to calculate:
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for a ventilated compartment: The Total Animal Heat Load and the Total moisture rate at the departure airport, destination airport and during the flight. Depending on the cargo option (heating or not), the method enables
to evaluate if the temperature and humidity rate can be maintained in an appropriate range during the entire journey.
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for an unventilated compartment: The Compartment temperature (without heat Load) at the departure airport, destination airport and during the flight, as well as the Maximum confinement time. The confinement time is the time spent in a compartment without ventilation (from door closing to door opening). The maximum confinement time is the maximum time to reach the maximum
volumetric concentration of carbon dioxide (CO2). It is dependent on the free air volume in the cargo compartment and the animal CO2 production.
LOADING LOADING
B. SPECIAL LOADING
1.3. Perishable goods
1.3.1. IATA Perishable Cargo Handling Manual
The reference guide for packaging and handling of perishable goods by air is the IATA Perishable Cargo Handling Manual. This manual is published as an industry service under the authority of the IATA Cargo Service Conference.
1.3.2. Definition
Perishable cargo can be defined as —goods that will deteriorate over a given period of time, or if exposed to adverse temperatures, humidity or other environmental conditions“. As an example, this concerns different types of products such as meat, hatching eggs, flowers, fresh fruits and vegetables, sea food, vaccines and medical supply, living human organs and blood.
1.3.3. Dehydration
Loss of water is a major cause of deterioration of fruits and vegetables. Since dehydration is caused by both high temperatures and low humidity, it is necessary to store fruits and vegetables under climatic conditions which are as close as possible to the ideal temperature and relative humidity. The temperature should be maintained constant during the journey, and the relative humidity required is often very high (up to 90%).
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