[jurroppi1]

From the WHO: "Foodborne botulism, that occurs when the organism Clostridium botulinum is allowed to grow and produce toxin in food which is then eaten without sufficient cooking to inactivate the toxin. Clostridium botulinum is an "anaerobic bacterium", which means it can only grow in the absence of oxygen. Therefore, the growth of the bacteria and the formation of toxin tend to occur in products with low oxygen content and the right combination of storage temperature and preservative parameters. This happens most often in lightly preserved foods such as fermented, salted or smoked fish and meat products and in inadequately processed home canned or home bottled low acid foods such as vegetables. The food traditionally implicated differs between countries and will reflect local eating habits and food preservation procedures. Occasionally, commercially prepared foods are involved." I could've swore I remembered that as was stated by the WHO (Clostridium botulinum needing absence of oxygen to grow) - from teaching culinary arts at a MN college.

[secretagent]

"Foodborne botulism, that occurs when the organism Clostridium botulinum is allowed to grow and produce toxin in food which is then eaten without sufficient cooking to inactivate the toxin"

How long and at what temperature ?

[Billthedrill]

Clostridia have anaerobic or microaerophilic groth requirements, are proteolytic and saccharolytic, and produce several toxins and enzymes, which include some of the most lethal substances known...

Infectious Diseases, p. 756 1984, Roger G. Finch, M.B.

These organisms used to be labeled "strict" anaerobes, meaning that they grow only in the absence of oxygen. However, the conditions in a leaky can aren't anaerobic, only nearly so. A small point, perhaps.