Cold chain?

Here in Europe we allways hear that the smallest interruption of the cool chain can lead to a substantial deterioration in quality or even to the complete spoilage of the product. But i ask myself since years, why not in Asia?

As i found in Hong Kong as well as in Taiwan, they often leave the meat hanging or presenting on a wooden table for hours. The outside teperatures are more tha 35 degrees celsius (95F). This happens 35 years ago and still now.
Are the western countries too regulated or over sensitive?

Meat stand in Sham Shui Po (Hong Kong) Foto: Marcel Sauder - 2016