Consumers must pay particular attention to food storage directions. Also, food manufacturers should clearly label foods as to the proper storage requirements. In the U.S., all of the cases of botulism associated with refrigerated foods were due to a failure to store the food at refrigerated temperature. I recommend that you not even attempt to open a swollen container. Finally, there is one last line of defense against botulism.
Botulinum toxin is destroyed by heat.
The toxin can be completely inactivated by boiling for at least 5 minutes.