Avoiding foodborne botulism
Food-borne botulism is a risk mainly in homemade products which were not adequately sterilized before extended storage. The reason is that there must be live botulism spores in the product in the first place, which is not the case with store-bought products as long as these are undamaged and were prepared in accordance with hygiene regulations. For example, garlic oil should only be used in store-bought form, as garlic is a known carrier of botulism which thrives under anaerobic conditions. Of course, with the right procedure, garlic oil can also be made by oneself, but it is imperative to adhere to the right methods such as the pressure canner method described in the Modernist Cuisine Vol. 2.