Many years ago we had a contract to move 9 tons of fresh salmon from Bergen to UK (for onward shipment to Japan) every couple of weeks or so. The temperature was not to go above 4ºC (for obvious reasons) and not to go below 0ºC (otherwise internal ice crystals would form and ruin the texture of the fish).
We would always be met on arrival in UK by a representative of the fish company who promptly took temperature readings.
I would imagine that we would have been stung for damages if the salmon were not in tip top shape.
All of this was quite a tricky business since the aircraft temperature gauges didn't start reading until 10ºC! Somehow or other, it always worked out.