To understand why a robust cold-chain delivery system is vital, we first need to look at the biology of raw poultry and meat. Raw meat is highly perishable. According to food safety experts, the "Danger Zone" for bacterial growth in raw meat falls between 4°C and 60°C.When fresh chicken or mutton is exposed to Delhi's ambient summer temperatures (which often hover between 40°C and 45°C), bacteria such as Salmonella, E. coli, and Campylobacter can double in number in as little as 20 minutes.

The traditional problem market 

Think about the traditional butcher shops scattered across Delhi NCR. While they offer the appeal of "cutting it right in front of you," the environmental factors are highly problematic during the summer:

• Lack of Temperature Control: Meat is often hung on hooks in the open air, fully exposed to the blistering heat and humidity.
• Melting Ice Blocks: Seafood is usually kept on large blocks of ice that melt rapidly, creating pools of stagnant, contaminated water.
• Dust and Exhaust: Shops located near busy roads expose the meat to vehicular exhaust, dust, and flies.
• Hygiene Inconsistencies: Chopping blocks are rarely sanitized between cuts, leading to cross-contamination.
• When you buy meat from these environments and transport it back home in your car or on a two-wheeler, the meat spends even more time in the dangerous temperature zone, accelerating spoilage and compromising its flavor and tenderness.