Undoubtedly, you’ve encountered numerous social media posts that claim that the hamburgers served at McDonald’s never decay and attribute this property to some kind of chemicals or preservatives added. Such a theory may sound plausible; however, it is actually a false perception that can be easily explained by natural reasons related to common food science rather than anything else. If you comprehend what causes food decay, the issue stops being so confusing.
The science behind why McDonald’s burgers don’t rot
The major factor behind the non-decay of a McDonald’s burger is the drying process, and not preservatives, as some might think. In order for food to go bad, it must be in a moist state. Bacteria and fungi love moisture because it allows them to degrade food products and make it rot.But the burger from McDonald’s is rather small and cooked under high temperatures, thus reducing the amount of moisture. If you put it somewhere dry, it will dry out before it goes bad, similar to what happens when making jerky.As J. Kenji López-Alt of Serious Eats says:“Under the right circumstances, our burgers, like most other foods, can indeed break down.”Meaning, it won’t spoil, but it’s not because it is indestructible.
Ingredients and preservatives: What’s really inside
Despite common perceptions, the ingredients in a McDonald’s burger are quite straightforward. The official McDonald’s website states that their classic hamburger consists of:“100% pure beef with no fillers, no additives, and no preservatives.”Preservatives are present in the bun and condiments, but this practice is widely used in the food business to ensure the freshness of the product while it is being transported and stored. Nevertheless, preservatives do not provide eternal resistance to spoilage.It is false to say that chemicals prevent the burger from decaying. Some foods do not have preservatives but remain intact because of dehydration.
Environmental conditions that prevent decomposition
The environment plays an essential role in food, whether it rots or dries up. In accordance with the United States Department of Agriculture (USDA),“Bacteria require moisture, nutrients, and the right temperature for growth.”If you leave your burger in a dry, open environment, especially inside with the air conditioning turned on, it loses its moisture very quickly. Since there is no moisture left in the burger, the bacteria do not have the means to grow and reproduce.That’s the reason why your homemade burger might be behaving similarly. It’s not specific to McDonald’s; it’s just more obvious because of their widespread brand name.
It’s no mystery, it’s moisture
The theory that the fast food items of McDonald’s do not get spoiled due to chemicals is far from true and is based on ignorance of scientific principles. There are other facts to support the claim that the non-decay of the burger is due to dehydration.It is important to be clear about the misconception because the process is neither artificial nor related to the content of the food item; instead, it is related to the absence of water.
