Don't leave food at room temperature over 2 hours. Meat, poultry, salads, cheese, eggs, custards, and cream-filled desserts are susceptible foods. Cooking won't destroy staph poison, so practice good personal hygiene and sanitary food handling. Don't leave perishable food unrefrigerated over 2 hours. Most common in low acid foods canned improperly at home.
Untreated botulism can be fatal.
If you or a family member have botulism symptoms, get medical help immediately. Then call health authorities. It grows in chafing dishes which may not keep food sufficiently hot and in the refrigerator if food is stored in portions too large to cool quickly. Usually mild, but can be serious in ulcer patients, the elderly, ill, or immune-compromised. Divide bulk cooked foods into small portions for serving and cooling.