Q: What is "botulinum cook" ?

Answer:

Botulinum toxin is destroyed by proper thorough cooking but the spore itself is not killed by the temperatures at normal boiling. Spores may grow again when conditions are right. All commercially canned goods are required to undergo a "botulinum cook" in a pressure cooker at 121 °C (250 °F) for 3 minutes, which most likely will kill spores.

Clinically most important thing to remember besides history taking is - paralysis is usually in descending fashion, starting from cranial nerves downward towards arms and legs. It also may effect respiratory muscles. Initial symptoms are double vision, drooping of both eyelids, loss of facial expression, swallowing  and speech  problems. The weakness then spreads - starting in the shoulders and proceeding to the forearms - and again - from the thighs down to the feet.

Most updated review we found on Botulism is at Medscape website, Click here 

http://emedicine.medscape.com/article/213311-overview