Green bumps, black specks, white fuzz.  You saw the telltale signs when a piece of once fresh fruit or an edible vegetable fell to the back of a refrigerator drawer where it laid low for a few months.  It took a deep breath and all the courage you could muster to pick up the nauseating produce and pitch it into the trash. So, why would one of the world’s leading fast food restaurants want consumers to see its most iconic menu item in a similarly sickening state?