“Just over two-hundred years later, that same substance would become the most valuable in the world, spawning a multi-billion-dollar industry.”
Botulinum spores are in soil, vegetables and riverbeds, and they survive boiling. That one bacterium is why canned food tastes burnt, why jarred sauces taste sharp and why bacon gets nitrites. The toxin that nearly killed the canning industry now sells as Botox. Your pantry and your dermatologist answer to the same bug.