A Visit with an OSI Group for McDonald’s about Meat Production

There is an infamous experiment that was done in 1999 by a man named David Whipple that tested out how many preservatives there were in a McDonald’s hamburger. He left the McDonalds hamburger in a cupboard in his kitchen for 14 years and it still looked the same in 2013, when all those years had passed. Many customers than questioned how these McDonalds hamburgers were made and were also skeptical about going back to the fast food restaurant.

McDonald’s is a very popular restaurant, but with a society that has become more critical on how their food is made, it has lost some of its vigor. Having fresh and organic ingredients is a top priority for many people, even for fast food restaurants, as well as concern with food additives and excessive salt use.

Despite its many criticisms with using preservatives, Keith Warriner, a program director of Food Science at the University of Guelph has stated that McDonald’s burgers not rotting had little to do with preservatives. The reason that french fries, burgers, and other foods of McDonald’s do not rot is because of the conditions they are kept under. If you take away water, nutrients, or warmth, microbes cannot grow, therefore food doesn’t spoil.

Business Insider went to visit an OSI group, which is one of biggest suppliers of hamburgers for McDonald’s in Germany. 90 percent of the production of this OSI group is for McDonald’s and it was discovered that it has strict hygienic rules. Employees who are known to have a stomach virus are not allowed to go back to work at the factory until a doctor has investigated what the cause of that virus was. Also, jewelry and plastic pens are not allowed in the factory in order to prevent contamination with the meat.

During the visit to the OSI group, it was also discovered that only large pieces of meat are sent to the factor as a request from McDonald’s because it avoids contamination. There are also no binding agents in the meat that is made into hamburgers, they hold together by binding fresh and frozen meat. Throughout the visit wit the OSI Group in Germany, there are rules that need to be followed and testing that is done with the meat to ensure that the quality is the best for the customers.

LinkedIn: https://www.linkedin.com/in/david-mcdonald-a1b1137

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