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Published 10:59 18 Feb 2016 GMT

According to food scientist Dr Keith Warriner, quoted in The Independent, it all comes down to moisture.
Some moisture is lost in cooking the burger and toasting the bun, and that can continue long into the life of the meal.
"Essentially, the microbes that cause rotting are a lot like ourselves, in that they need water, nutrients, warmth and time to grow," he explains. "If we take one or more of these elements away, then microbes cannot grow or spoil food. “When left out open in the room, there is further water loss as the humidity within most buildings is around 40%. So in the absence of moisture or high humidity, the hamburger simply dries out, rather than rot.”It's still probably not safe to eat, though.
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