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LSU scientists have developed a seafood preservation technique to address the issue of pathogenic Vibrio in seafood. The technique involves using high molecular weight (HMW) chitosan, which has been found to have antimicrobial properties against Vibrio bacteria in seafood such as oysters and crawfish. This is significant as Vibrio bacteria can cause illness or death in immunosuppressed or older individuals. The global food preservation market is valued at over $2 billion in 2021 and Vibrio bacteria in seafood is a concern for those who consume seafood, fish on coastal waters, or engage in crabbing activities.
Compared to other preservation methods, this technology can be used as an antimicrobial coating or soaking solution and does not have a pungent smell or sour taste like methods that use acetic acid. Instead, chitosan is dissolved in amino acid, making it an odorless and more desired defense against foodborne pathogens.
The LSU AgCenter and the LSU College of Agriculture
