[Luc_H]

My answer here is: kinda yes.

First, Clostridium Botulinum is a spore making bacteria found everywhere but originates from the soil. The spores develop in warm, moist, low acid, anaerobic (without oxygen) environments where a lot of proteins are available (particularly meat). That type of environment is found under rotting animal carcasses. If any one of these conditions change, the bacteria reverts to making spores and waiting for the next opportunity. Obviously spores travel on air currents.

Knowing spores are killed at specific time-temperatures combinations, covering 2 conditions is considered safe. in Canning, the right temperature-time combo plus proper sealing covers 2 conditions, an additional factor would be an acid food (i.e. tomatoes) and lack of appreciable amount s of protein (also in the case of tomatoes).

Canning must be well controlled because cans are stored at room temperatures and are anaerobic (2 conditions uncontrollable).
Now you understand the increased danger potential of meaty spaghetti sauce in a can compared to tomatoes (proteins).
compared to chicken à la king or pâté: (proteins + low acid)

Vacuum sealing meat is problematic because: moist, high Proteins, low acid, no spore killing heat treatment. The only things working for you is storage temp.

Fortunately, botulism develops very very slowly and at near room temperature.

Safe practices are, if using sealed vacuum bags: Vacuum meat cold or frozen, freeze ASAP, thaw rapidly in cold water bath or in the fridge for no more then 24hrs, never leave meat to warm up to room temperature while still vacuumed packed.

Nitrite (nitrates) combined with erythorbate/ascorbate are the only additives that prevents botulism (and only botulism since this combo is not a generic antimicrobial). It prevents botulism from developing during the long curing processes sometimes at near room temperature.

Personally: I do not vacuum pack fresh meat, I don't buy pre-packaged cooked roast beef (no nitrates) and I only can at home acidic - low protein foods.

I am overly cautious that way.

Luc H.