The Role of Electrolytic Acidified Minerals (Prehydrated Microparticles, PMPs) in Food Safety: A Field Trial and Case Study at Breeders and Packers Uruguay (BPU)

Abstract

Electrolytic acidified minerals (as “Prehydrated microparticles, or PMPs”), such as silicates, aluminum, calcium, sodium, magnesium, and sulfur, have been explored for beef preservation. PMPs are produced by combining organic acids (organic reference USDA National List of Allowed and Prohibited Substances, not necessarily organic chemistry), and natural minerals under controlled manufacturing conditions using Generally Recognized As Safe (GRAS) food-grade materials that are listed with the US Food and Drug Administration. The resulting mixture is odorless, colorless, and tasteless when diluted to RTU concentrations. When applied to the surface of beef through spraying or immersion techniques, at various dilutions, PMPs significantly inhibit the growth of microorganisms during cold storage, resulting in a longer shelf life and maintained quality. The PMPs control of pH and oxidation on the surface of the meat is safer effective technique than using more toxic preservatives and antimicrobials that can lead to mutations, adaptation, and resistant superbugs. The acids are supported through integration into microparticle minerals, which stabilize and enhance the effectiveness and longevity of the preservative effect. Lab studies were done on PMPs at Microchem in Round Rock TX, USA. A real-world case study was conducted with acidified PMPs at Breeders and Packers Uruguay (BPU), located in Durazno Uruguay.