I left a pan from cooking chicken with garlic powder in the fridge for a week. There are lumps of chicken fat that I assume have garlic powder in them. Is this like garlic butter or garlic in oil and is it safe to put the fat in the compost or touch it? I'm not going to eat it but still worried about botulism going in the sink or going in the compost.
Is that it's a week in the fridge and not more mean it's safe and/or that it's garlic powder and not fresh garlic? (I've read both four days and seven days are the limits to storing garlic in oil in the fridge). Does cooking it change things? (350 degrees F for 45 minutes). I ate the last piece of chicken at five days old and am fine but scared of the fat. I've looked at several questions similar to this but still a bit confused. I don't know if this is nothing or not. The pan is currently in the freezer. Thanks!
dry garlic in oil –> botulism risk?
How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?
Best Answer
This site suggests that when commercial garlic powder is made it is heated to a temperature of 150 to 160 degrees Celsius, before it is then dehydrated and ground. C. Botulinum spores are killed by heating to at least 120 degrees Celcius, and holding for at least 30 minutes. It would seem to me that commercial producers of garlic powder would certainly want to take care of this potential hazard. If you were using commercially made garlic powder, the chances that any C. Botulinum spores were present when you started are pretty slim.
Of course, if you made your own garlic powder, the risk is higher. Also, keep in mind refrigeration, does not eliminate risk, but slows the growth of bacteria dramatically.