I say blast those dangerous little critters with gamma radiation and make it sterile. Then, there is no botulism, no e-coli, or any other little nasty that can get you sick either by infection, or released toxins, anaerobic or non anaerobic.
But since I don't have a gamma radiation source, when I can something, it's done by the rules.
The critter that creates the botulism toxin, Clostridium botulinum
, is a bacteria that is found in soils virtually everywhere. It can enter the body through open wounds, or by eating foods that have been improperly canned, where the organism enters the canning container. The toxin can be lethal in concentrations of a few parts per million.
Have you ever wondered why lunch meats and many sausages have a characteristic pink color? If the meat is smoked, it will "stain the meat pink. Another way to stain the meat is by adding sodium nitrate, which inhibits good old Clostridium botulinum.
Think of what sausage is, or even corned beef. The meat is put into an oxygen free environment, like a sausage casing, or air-tight curing bag of some sort. The organism is placed in a warm, moist, and perfect environment where it can grow and thrive. The sodium nitrate is deadly to the organism, making the cured meat safe to consume. It is also a staining agent that gives meats like bologna and corned beef that pink color.
The following link appears to be well written by someone who knows what they are talking about. But there are no authoritative referenced given for the information presented. So more research would be wise. Still, it's interesting reading. Link - Nitrates: Facts About Sodium Nitrate
Hope this helps you understand why proper canning and preservation techniques are essential to prevent food born illness.
Seeeeeeya; Chief Longwind of the North