In a breakthrough that could reshape food safety and storage, researchers at Louisiana State University (LSU) have unveiled a method to extend the shelf life of raw eggs, allowing them to remain safe and edible for up to seven weeks at room temperature. This discovery could have significant implications for both consumers and the egg industry, providing a safer and more sustainable solution for storing eggs in the home and on the shelves.
The patented process, developed by LSU’s Agricultural Center, uses water-soluble chitosan—a natural compound derived from crustacean shells—to create a protective barrier around eggs. This barrier effectively prevents moisture loss and bacterial contamination, two factors that cause eggs to spoil more quickly. According to food scientist Yupeng Gao, who led the project, this new process could drastically improve both the safety and longevity of eggs, which typically last only two to four weeks at room temperature without such treatment.
“By slowing down the water loss and stopping bacteria from getting inside the eggs, we can significantly extend their shelf life,” Gao explained in an interview with Fox News Digital. The result is a “B” grade egg—still considered edible by the U.S. Department of Agriculture (USDA)—that remains fresh and safe for much longer than traditionally stored eggs.
This process represents a leap forward in food preservation technology. Chitosan is already widely used as a preservative for fruits, vegetables, and even certain medicines, as confirmed by the National Institutes of Health. However, traditional methods of applying chitosan involve dissolving it in acidic liquids, such as vinegar, for eight to ten hours, which can result in a strong, pungent smell, particularly when applied to food like fruits and fish. LSU’s innovation is a game changer—it allows the chitosan to dissolve in water in just 15 minutes, cutting down on time and energy costs. Furthermore, the water-based solution eliminates any undesirable odors, making it far more consumer-friendly.
Despite its promising potential, the technology is still in its early stages, and it may be some time before consumers see this method used in store-bought eggs. LSU researchers caution that it will require regulatory approval from agencies like the U.S. Food and Drug Administration (FDA) and USDA before it can be commercially available. Wade Baumgartner, director of LSU’s Office of Sponsored Programs and Intellectual Property, clarified that the university would partner with private companies to handle the commercialization and regulatory approval process.
The impact of this development goes beyond eggs. LSU’s chitosan coating technology has already been successfully tested on chicken, catfish, and oysters, with researchers hopeful that it can be applied to a wide range of foods. Baumgartner described the egg project as “a demonstration of the capability of the technology,” with plans to expand its use across the food industry. This could open up a host of new opportunities for food preservation, improving both safety and waste reduction.
For now, though, consumers should continue following the traditional guidelines for egg storage, ensuring they keep their eggs refrigerated. While this breakthrough shows tremendous promise, it will take time for the benefits to reach kitchens across the country. In the meantime, the LSU team continues to explore new ways to leverage this technology, with the hope that it can one day become a standard practice in food safety and preservation.
This development highlights the potential of natural, sustainable solutions in addressing modern food security challenges—a welcome change in a world that increasingly seeks environmentally conscious alternatives.
