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?