The toxins of botulism are neutralized at a relative low temp..  If memory
serves, it's 140 F.  You should look that one up, obviously.  The literature
is filled with cases of mothers who died from botulism poisoning, but the
family had no sign of poisoning.  The mother would taste the food to see if
it was bad and, if it passed the taste test, she'd cook it for the family -
canned green beans being the most common.   The cooking temp.  neutralized
the toxin.

Having said that, I've never heard of botulism being a problem in vinegar
making.

(West Texas) Mark

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