Georgia! From which country did Castleberry obtain these foods to can?
Botulism is a processing problem, not a source contamination.
From Wikipedia:
While commercially canned goods are required to undergo a “botulinum cook” (121°C for 3 minutes) and so rarely cause botulism, there have been notable exceptions (such as the 1978 Alaskan salmon outbreak). Foodborne botulism has more frequently been from home-canned foods with low acid content, such as carrot juice, asparagus, green beans, beets, and corn.
I can't directly speak for Georgia, but here in the N.E. the vast majority of our beef comes from Uruguay, oddly enough. Seasonally, we'll get some from N.Z. and Australia as well. I'd suspect that Georgia might be the same though.
Owl_Eagle
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