McDonald’s (MCD) is considered one of the best, if not the best, company in the United States when it comes to food safety. “They’re the top of the top,” says Caroline Smith DeWaal, food-safety director of the non-profit Center for Science in the Public Interest in Washington, D.C.
…
No one enters the work floor without stopping at the automatic hand washers that work on the same principle as a car wash. Inside, the plant is a vast plain of chilly concrete and shining stainless steel, gleaming from the efforts of the 32-person cleaning crew that works from 2 to 6 a.m.
…
If a sample turns up positive, the two hours’ worth of patties in that batch are destroyed by being buried in a landfill. In addition, two hours’ worth of patties produced on either side of that batch — an additional four hours’ worth of product — are sold to an outside company that fully cooks them before selling them elsewhere, killing any possible E. coli O157:H7.
…
The operation centers on a specially designed “clam shell” grill that closes over hamburgers, from the bottom and the top, to cook both sides at once. It is attached to a timer, so even if a new cook tried, he or she couldn’t undercook the meat. All hamburgers are cooked to an internal temperature of 155 degrees, which has been scientifically validated to kill bacteria.

from http://www.usatoday.com/money/industries/food/2009-12-29-mdonalds-burgers-food-safety_N.htm

Also a note, I have seen rotting mc donalds inside a dirty trash can. I’ve also seen bagels from a bakery not get mold on them because they were in a dry place away from other foods and moisture. I’m sure if I wanted to, I could get a mc donalds happy meal to rot.

These aren’t Happy Meal Apologists objecting to this post. They are Real Science Advocates.

http://sparkasynapse.blogspot.com/2010/10/of-mushrooms-molds-and-mcdonalds-day_31.html

One more reason to avoid fake food.

The overall experience is ridiculous, though. I recently had my first chain fast-food in 5 years (McDonalds). The first bite spontaneously dissolved into a slurry in my mouth. The degree to which my teeth were rendered pointless was mind blowing. It was impossible to think of it as a hamburger. I’d completely forgotten how that stuff feels.

If there’s no way for me to replicate it at home, it’s not food. The meat, I might be able to do with enough time in the food processor and some sort of steam cooking. That bun? Jesus Christ, I do a lot of baking, but I have *no clue* how you make something like that without the following:

McDonalds Regular Bun:
Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, enzymes), water, high fructose corn syrup, sugar, yeast, soybean oil and/or partially hydrogenated soybean oil, contains 2% or less of the following: salt, calcium sulfate, calcium carbonate, wheat gluten, ammonium sulfate, ammonium chloride, dough conditioners (sodium stearoyl lactylate, datem, ascorbic acid, azodicarbonamide, mono- and diglycerides, ethoxylated monoglycerides, monocalcium phosphate, enzymes, guar gum, calcium peroxide, soy flour), calcium propionate and sodium propionate (preservatives), soy lecithin.
CONTAINS: WHEAT AND SOY.

I love that WHEAT AND SOY warning at the end. Practically the only natural things in there.

And, yes, I realize this is the same shit in any supermarket hotdog buns or cookies or whatever. McDonalds is just an easy target.

That’s really gross. I remember when I was a kid in Korea, one of my teachers lectured us on eating fast food. And she said that people who consume a lot of such food gets the toxins and preservatives stocked up in their body, that their bodies decay much slower after death.

I fail to the relevance of this faux experiment.

Once foodstuff has dried and is in a dry place, it will not decompose and not moldy.

She should at the very least fried a burger by herself and put some bread next to it.