“McDonald’s 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.
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.
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 won’t 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 food safety and quality standards are among the highest in the industry. McDonald’s 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.”
MacDonalds has the highest standards of hygiene and food handling in the industry, but let me explain the facts. Normally after food is cooked, the temperature is very high above room temperature but will cool down back to room temperature within 4 hours, as long as the temperature drops below 25 degrees C, bacteria will slowly start to grow, that is why warmers are used in the catering industry to keep the temperature above 25 degree C, it will take more than 4 hours after the temperature drop to 25 degree C will the bacteria accumulates enough to cause a tummy upset, that is why MacDonalds food have a holding period and is discarded, but if you reheat the food yourself, there is no danger, this applies especially to meat and diary items including coconut milk. That is why even pastries, cakes and mixed bread also need proper storage.
– Contributed by Oogle.