You can check with NATIONAL FOOD PROCESSORS(fomerly CANNERS) ASSN but I believe
that less than 10 people have died of botulism from commercially canned
products since the 1920's study ( most famous was guy in NY named Cochrane by
BON VIVANT soup in late 60's , apparently BON VIVANT's retort operator was not
very skilled) ( no one died but a couple years later a restaurant used peppers
they canned themselves and sickened several people it was a technicality but
the powers that be try to claim that they weren't canned in a commercial
kitchen but IMHO the exact location that a commercial kitchen operator used is
not of vital importance as the person that would be doing the sterilization
would be same)