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LSU researchers are reporting the development of a new way to preserve food using a byproduct of the Louisiana seafood industry.
The School of Nutrition and Food Science says the shells of crawfish, shrimp, and crab can be broken down into a natural compound called chitosan.
The compound kills bacteria and other pathogens, so it can be used as a coating to extend the shelf life of perishable foods.
The compound developed at LSU is water-soluble and odorless.
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