Canned food is one of those things that is risky for botulism and the toxin is deadly. It's an anaerobic bacteria that grows in a lack of oxygen and if it isn't all killed in the canning process or if the can can leak it in a bit...

It's not the bacteria but the toxin that's a byproduct of the bacteria that's deadly. I think boiling it kills it. I always boil canned food for at least 15 minutes.

I think what they are talking about is bamboo that's packaged in plastic where oxygen could be used up and the excluded. They appear to just be recommending that it be boiled for 15 minutes which is a good idea anyway for food of unknown origin. I've gotten sick a couple of times in Thailand. The lack of sanitation in food handling is one of my concerns.

lol@ brainfood in Thailand=oxymoron