Botulism is one of the most dangerous/deadly types of food poisoning. Totally agree with what Tyler said and want to pass along that canned food is usually the culprit from this type of food poisoning. If your cooked food friend is concerned tell him to be picky and not choose cans with dents/pin pricks/rust or bulging/lids they are all high risk. Home canning of low acid (like green beans, one of my old favorites) cooked foods can be problematic as well.
Raw canning, for pickles and sauerkraut is safe because they are very acidic, especially if lacto-fermented, or Kiefer whey.
The raw honey and baby thing used to upset me, but now I avoid carbs so that seems better for babies to avoid it too. Again it is linked to acid, the botulism in the soil is transmitted to bees so it gets in they're honey. The form is different from other types of food poisoning (sorry I don't understand this well), and is safe after our stomachs produce acid, 1 year and older.
A sweet girl I worked with suffered from it after eating canned soup. She tries hard to be healthy (although we have different ideas of what is healthy), so she was miffed about landing in the hospital after eating soup.
Interestingly, she was always a little pudgy, but after the food poisoning (which I don't recommend), she has been slender. I for weeks I figured she would gain it back, but it's been over a year, and I wonder if the bacteria exposure affected her figure long term.