In the sizzling documentary "Super Size Me", the DVD extras contain an experiment performed on the shelf life of a McDonald's french fry. Is it possible that I may have identified the science behind the almost perpetual shelf life of the fried spud?

As I was reading the latest copy of Food Quality magazine, I came across an article describing new antimicrobial products that were currently undergoing extensive testing for potential inclusion in industrial paints and clothing. One such combination was identified as an acrylamide polymer.

Acrylamide was identified in 2002 by the Swedish National Food Administration and found to be present in significant quantities in baked and fried starchy foods. Its identification even led to a lawsuit against the top makers of french fries and potato chips in 2005.

At a concentration of only .01 percent, acrylamide completely inhibits microbial growth (Food Quality Magazine, April 2007):

http://www.nakedbread.com/foodsafety/FoodQualityApril2007.jpg

Well then, what about the fries from the local eatery? If acrylamide is present in fried potatoes, why didn't they last as long as McDonald's fries?

A French study found that one way to control acrylamide levels is the use of raw products (potatoes) with low sugar content. (Local eatery?)

http://cat.inist.fr/?aModele=afficheN&cpsidt=15854696

McDonald's used to make their french fries by hand on a daily basis, however that was not the way of industrialization. Potatoes are now selected for their high sugar content (contributes to browning and crispness) and are fried first at the plant and flash frozen, fried a second time onsite (finish fry) in a restaurant fryer.

High acrylamide levels = longer shelf life?

You decide.