Scientists have revealed how to keep raw eggs fresh longer
They will remain safe and edible for up to seven weeks.
Louisiana State University researchers say they have developed a method to extend the shelf life of raw eggs, improving both their storage and food safety.
The New York Post writes about it.
Their patented process uses water-soluble chitosan derived from crustacean shells to create a protective barrier against moisture loss and bacterial contamination, according to information provided by the LSU Agricultural Center.
Eggs that have this protective coating can remain safe and edible for up to seven weeks at room temperature, food scientist Yupeng Gao, who worked on the project, told Fox News Digital in an interview.
Chitosan is already used as a food preservative for fruits and vegetables and in some medicines.
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