Ryan Vera, who is blogging for Dr. McCormick's "Eat, Read, Write" class this semester, passed on a link to this Morgan Spurlock video in a comment on my earlier post. In the video, Spurlock tests the decomposition time of various McDonald's foods against that of a hamburger and fries purchased from a mom-and-pop restaurant. The results are startling, particularly in the case of the french fries, and may give us some insight into the use of preservatives in the fast food industry. These foods are designed to appeal to our senses of taste and smell, so it's easy to forget that they're also designed to fit the needs of industrial production, to sit in warehouses for long periods of time, and to be transported over long distances before they reach the walk-in freezers of local franchises.
You can catch a glimpse of that production process in this post about a McDonald's factory in Russia. Don't miss the McDonald's Bun Guide and Bun Troubleshooting Tool!