LSU Researchers Develop Food Preservation Technique Using Crawfish Shells

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.