Subject: Can 'Clostridium Botulinum' (bacteria toxin) be made non-toxic by over-cook

By over-cooking (or burning), can the toxin (of botulism) be made non-
toxic? Otherwise, when ingested, is the toxin absorbed into the lining of 
the stomach? If the toxin would come into contact with an open cut of the 
skin--what would be the symptions of having botulism? And last, could the 
toxin (botulin spores) get into the body if they were accidentally 
inhaled; if so, what would be the symptions of having botulism? Thank you 
for your assistance.

Re: Can 'Clostridium Botulinum' (bacteria toxin) be made non-toxic by over-cook