> Rowan fruit contains sorbic acid, and when raw also contains parasorbic acid (about 0.4%-0.7% in the European rowan[15]), which causes indigestion and can lead to kidney damage, but heat treatment (cooking, heat-drying etc.) and, to a lesser extent, freezing, renders it nontoxic by changing it to the benign sorbic acid. They are also usually too astringent to be palatable when raw.
https://en.m.wikipedia.org/wiki/Rowan
Oh, only kinda.
This won't kill the botulism spores, just the toxin that can kill you.
That's all you need. Thorough cooking deactivates the phytohaemagglutinin, which otherwise would give you a bad time https://en.wikipedia.org/wiki/Phytohaemagglutinin
>Poisoning can be induced from as few as five raw beans, and symptoms occur within three hours, beginning with nausea, then vomiting, which can be severe and sustained (profuse), followed by diarrhea.
Both edible if processed, domestica is cultured by its fruit but pears are better, so is rare nowadays unless you live in a very cold place.