#United States #Food Safety #Bridgeview #Stampede Culinary #Low-Temperature Processing

Leading the Future of Food Safety: A Dive into Stampede's LTP Technology

In the ever-evolving food industry, safety and quality have become paramount. Stampede Culinary Partners, renowned for its customized protein solutions, is at the forefront of this revolution with the introduction of its innovative Low-Temperature Processing (LTP) technology. This groundbreaking development promises to set new benchmarks in the food safety arena for fully cooked meat products.

The Science Behind LTP Technology

Food safety standards are set high, particularly for ready-to-eat (RTE) products. According to the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS), effective pasteurization requires a minimum 5-log reduction of pathogens such as Salmonella, E-Coli, and Listeria monocytogenes. Traditionally, High-Pressure Pasteurization (HPP) has been employed to meet these standards. However, despite its effectiveness, HPP has several limitations, including challenges with certain cold-loving microbes and impacts on product quality.

Advantages of LTP Over HPP

Stampede's LTP technology was designed to address these challenges and stands out with several key features:

• - Vacuum-Sealed Safety: LTP is conducted in the final vacuum-sealed packaging, ensuring the product’s safety and integrity throughout the pasteurization process.
• - Humidity-Controlled Precision: The process utilizes a humidity-controlled environment, slowly heating the product to 132°F for a minimum of 80 minutes, thereby meeting FSIS guidelines.
• - Enhanced Efficacy: Over 30 products have already demonstrated a proven 5-log reduction in pathogens, adhering to Stampede's rigorous safety standards.
• - Extended Shelf Life: Products validated through LTP not only comply with safety measures but also exceed shelf-life standards compared to those processed by HPP, lasting up to 180 days based on flavor and texture.

This innovation ensures that not only is microbial safety prioritized, but also that customers experience consistency in flavor and texture, significantly boosting consumer satisfaction.

A Commitment to Safety and Quality

Brock Furlong, CEO and President of Stampede Culinary Partners, emphasized the importance of their LTP technology: "Our commitment to food safety and quality is reflected in our ability to deliver products that are not only safer but also maintain exceptional flavor, texture, and shelf life."

With a focus on continuous innovation, every new product that goes through the LTP process undergoes extensive validation, including rigorous shelf-life testing, underscoring Stampede's dedication to excellence in food safety and quality assurance.

About Stampede Culinary Partners

Based in Bridgeview, Illinois, Stampede Culinary Partners has served the food industry for over 30 years, providing innovative culinary solutions to top restaurant chains, leading retail brands, and food distributors. Their expansive operational facilities span several states including New Mexico, Georgia, and Ontario, producing over 300 million pounds of diverse products annually. Their commitment to quality has garnered them top scores in safety audits and certifications from industry standards.

As Stampede Culinary Partners continues to push boundaries with LTP technology, the company leads the charge in prioritizing food safety, ensuring that culinary excellence and consumer satisfaction remain at the heart of their operations.