Thank you.
Botulism in food is a well-studied subject.
Even particular foods like garlic, notwithstanding aspersions cast in other comments, have empirical studies e.g. [1] that look pretty plausible. Several more reports from reputable sources turn up in the first few pages of internet searches around just garlic.
It is true that there are a lot of traditions and implicit knowledge around food safety, but it seems like a strawman fallacy to ignore what is explicitly known.
We're in a golden age of knowledge, people!