The shelf life of fresh products is one of the most important parameters in the fresh food supply chain, and therefore, the natural decay of products due to their ripening processes, and perishability, must be taken into account. Variables such as temperature, humidity and flow of air during transport and storage of products may be also studied using modern techniques such as gases detection, which provides timely and reliable information about the fresh products conditions, so that they may be properly commercialised. This new book discusses the importance of the role and responsibility of the consumer as a last link in food supply chain safety.