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Want to keep raw eggs fresh longer? Food scientists say they've found a way

The article from MSN discusses a new method developed by food scientists to extend the shelf life of raw eggs. Researchers have discovered that by applying a thin, edible coating made from natural substances like proteins, polysaccharides, and lipids, eggs can remain fresh for significantly longer periods. This coating acts as a barrier against moisture loss and microbial contamination, reducing the rate of spoilage. The study, which was published in the *Journal of Food Science*, found that treated eggs could last up to three times longer than untreated ones when stored under typical refrigeration conditions. This innovation could help reduce food waste, lower costs for consumers, and improve food safety by preventing bacterial growth like Salmonella. The coating is tasteless, odorless, and does not affect the egg's natural properties or cooking performance.

Read the Full MSN Article at:
[ https://www.msn.com/en-us/science/environmental-science/want-to-keep-raw-eggs-fresh-longer-food-scientists-say-they-ve-found-a-way/ar-AA1w4Wav ]