Refrigerated stock where fat has blue streaks

[TdeV]

I had to leave town in a hurry and left some carefully prepared lamb stock in the fridge. There's a layer of fat covering the stock in each container but there's definitely mould growing in the fat.

I know I'll be throwing out the fat, but is there any way to save the stock?

Edited November 30, 2018 by Smithy
Corrected title spelling (log)

[Anna N]

In my opinion NOPE. I know it’s not bread you were asking about but the “roots” are very similar no matter the mould species I do believe.  I’m no expert mind you

 

Click.

[Lisa Shock]

If it's more than a week old, it's not good. The fridge slows down the action of some bacteria and viruses and most of them remain active -just at a slower rate. There are a few bugs that thrive under refrigeration, and a couple that are severely inhibited. Don't risk it, there are all sorts of bugs, unlike mold, that you can neither see nor smell.

[chromedome]

Wearing my former food-safety trainer hat: Anna's right, molds can introduce mycotoxins into foods even when they're apparently confined to the surface. Also, as Lisa says, many pathogens (especially Listeria monocytogenes) can quite happily keep on keepin' on even at refrigerator temperatures.

 

I share your horror at the tragedy of wasted lamb stock, but OTOH it's an excuse to eat lamb again soon so you'l have the makings for a new batch. That, plus avoiding a nasty bout of GI distress, adds up to a win-win.