An interesting thing worth noting about Botulism. While boiling kills the Botulism toxin, it does not kill the Botulism spores. Therefore, even foods that have been boiled can still cause Botulism if left to sit for enough time in the right conditions.

This is why home canning is done with a pressure cooker. It allows the boiling temperature to go from a typical 212*F or lower (depending on elevation) to over 250*F. Thereby, killing both the toxin and the spores.