"The sandwich appears noticeably dry with a crack running down the middle of its desiccated bun. Under a glob of congealed sauce, the patty itself also dried out, shrinking inside its once-crispy coating."
"It has effectively no mold and does not smell bad at all. They posted this and speculated on why it might be so, wondering, 'How many chemicals are in the food to enable it to last this long without going bad.'"
"The low temp plus lack of virtually all moisture means mold/bacteria will have a hard/impossible time growing."
"I googled it and my whole body is actually chemicals! This has gone too far."
A McDonald's customer kept a Filet-O-Fish in the fridge for three years, revealing it looked surprisingly intact but was noticeably dry. The sandwich showed no mold or bad smell, prompting speculation about the chemicals in fast food that allow such longevity. Reactions varied from disgust to humor, with some commenters attributing the preservation to low temperature and lack of moisture rather than food additives. The incident sparked a debate on food safety and the role of chemicals in fast food preservation.
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