Taking on a big risk shouldn’t make one feel cavalier about other risks, even if they’re smaller.

(Spoken like the project planner I used to be)

Sure, but there has to be a risk in the first place, and there is just no evidence that corroded cans lead to food poisoning.

The most recent botulin report from the CDC lists 19 confirmed foodborne cases in the entire US. of those 19, it looks like only 7 were related to outbreaks tied to suspected commercial food circumstantially (no tests confirmed this), the rest were from home-canning.

See table 2 here: https://www.cdc.gov/botulism/php/national-botulism-surveilla... . Note that 2019 was the worst year that the CDC has for commercial prepared food. 2018 and 2017 had one suspected commercial can related incident each.

Basically, if you are getting botulin toxin poisoning, it is going to come from inside a can that was physically fine, or, much more likely, a home cooked meal.

A project planner should hopefully look at a risk, and think: This is a 1 in a billion risk at best (assuming that the average American eats at least 3 cans worth of goods per year).