Confusion regarding garlic powder in fat in pan
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.
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Is garlic powder in oil safe?
Garlic in oil is very popular, but homemade garlic in oil can cause botulism if not handled correctly. Unrefrigerated garlic-in-oil mixes can foster the growth of clostridium botulinum bacteria, which produces poisons that do not affect the taste or smell of the oil.Can you get botulism from garlic powder?
Garlic and herbs can be a source of Clostridium botulinum, widespread bacteria that produce the botulism toxin under certain conditions. When garlic or herbs are placed in oil, the low-acid, oxygen-free environment favors the growth of these bacteria.Can you get botulism from garlic butter?
Garlic butter should be safer because you make it by chopping up garlic and cooking it in butter. The cooking reduces the water content in the garlic to low enough levels that botulism bacteria should no longer an issue.How can you tell if garlic has botulism?
Danto says you won't be able to tell whether the garlic has turned toxic: "It will not taste or look differently. It will not smell; it does not produce gas." When it comes to pesto, Danto says, follow the same rule, keeping the mixture refrigerated and using the pesto within two days.How to Lose Belly Fat Fast With Garlic - Natural Remedies For Weight Loss
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Answer 2
Any consumption of salmonella or botulism has to have enough bulk of the bacteria that it will survive in your system and continue to make toxins to sicken you.
Scrape the fat, put it in the trash. Wash your hands and wash and dry the pan. If you compost at home, you can throw the fat in the compost. Animal products in compost do attract more animals and vermin, so be advised. As a commenter said, it is not OK to put animal products in community composting stream.
Cleaning counters and sinks regularly is also important, and the refrigerator shelf.
The botulism is not some seething angry mass ready to jump out and get you. Dispose of the stuff carefully and clean up. You will be OK if you follow this guideline.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Anna Tarazevich, Valeria Boltneva, Artem Podrez, Dmitriy Ganin