Back in April, New York-based photographer Sally Davies decided to buy aMcDonald's Happy Meal...then leave it on her kitchen table and see how it stood the test of time.
Photographing it weekly, Davies posted her pictures on Flicker.6 months later, it lookspretty muchthe same!
The burger has yet to grow mold or rot.
The only difference? The hamburger and fries are hard as a rock.
So,does a McDonald's meal really last forever?
McDonalds menu items are freshly prepared in our restaurants. It is not possible to provide a detailed explanation regarding these claims without knowing the conditions in which these food items were kept. That said, we strongly caution anyone from jumping to conclusions.
Bacteria and mold only grow under certain conditions. For example, without sufficient moisture either in the food itself or the environment in which it is held bacteria and mold and associated decomposition, is unlikely. If food is/or becomes dry enough, it wont grow mold or bacteria. In fact, any food purchased from a restaurant or grocery store or prepared at home that lacks moisture would also dehydrate and see similar results if left in the same environment.
McDonald's hamburger patties in the U.S. are made with 100% USDA-inspected beef. They are cooked and prepared with salt, pepper and nothing else - no preservatives - no fillers. Our hamburger buns are made from North American-grown wheat flour. Our world-famous French fries are made from potatoes and cooked in a canola-oil blend. These are the same foods that consumers buy every day in their local grocery stores - bread, meat and potatoes.
McDonald's food safety and quality standards are among the highest in the industry. McDonalds sources its ingredients from approved suppliers that adhere to strict standards for food safety and quality, including a controlled, well-maintained and clean environment throughout our entire supply chain. Together with stringent procedures for handling and storage, we work hard to minimize any exposure that would contribute to the presence of mold, bacteria or other microorganisms.
Todd R. Bacon, PhD
Sr. Director, Quality Systems, Supply Chain Management
Sally Davies isn't the first person to have tried this experiment...
Anna Johnson from St. Louis Missouri sent us pictures of a burger and fries she's had since 2005!! She's saved it and uses it when educating her customers about health food.