Recently, a former McDonald's chef shared insights into how the company maintains its burgers' mould-free condition.
According to the ex-chef, McDonald's implements various strategies to prevent the growth of mold on their burgers.
These inhibitors help inhibit the growth of mold, ensuring that the burgers maintain their quality for an extended period, typically a week or two when stored correctly.
In addition to mold inhibitors, dehydration, and the cooking process play vital roles in preserving McDonald's burgers.
The chef explained that the burgers and buns tend to become dehydrated over time, reducing the moisture content.
The lack of moisture inhibits the growth of microbes and mold. Furthermore, McDonald's cooks their burgers and meats well, eliminating any raw protein that could potentially promote mold growth.
After cooking the burgers, they are salted and seasoned. Salt acts as a moisture absorber, reducing the water activity in the burger.
By absorbing free moisture, salt prevents the growth of microbes, which require moisture to develop.
The combination of dehydration and salt effectively prevents mold growth, contributing to the burgers' long shelf life.
The ex-chef mentioned that buns with mold occasionally enter the store, indicating improper storage or transportation.
However, these instances are not representative of the entire McDonald's system. The company maintains strict standards to prevent the distribution of moldy buns or burgers.
The experiment involved a McDonald's Big Mac, leaving it out for a year. The results were astonishing, as the burger showed no signs of mold, and even more surprisingly, the lettuce remained green.
The TikToker, Naa Adjeley Tsofanye, who happens to be a medical herbalist, decided to embark on this peculiar experiment with a Big Mac and fries.
To her amazement, when she opened the burger a year and three weeks later, there was a complete absence of mold. She specifically drew attention to the lettuce, which retained its deep green color even after such a long duration.
In the video, Tsofanye carefully peeled the lettuce from the hardened piece of meat, observing that it still contained some moisture and had not completely dried out.
She expressed her disbelief at these findings, emphasizing the shine on her gloves and stating that it was far from normal.
