I have been think thinking along this line.

As a kid, I grew up in the coastal swamps of the Southeast U.S. (Georgia and Florida, right on the state line). Very hot in the summers, up to and over 100 degrees F. Hot and humid in the swamps!

Wild pigs were abundant and a staple in our household. I killed hundreds from the time I was taught to use a rifle, up until I left the country when drafted into the Armed Services.

We took very good care of the meat: Skinning and gutting as soon as the animal was on the ground, and a hasty trip back to cold storage to cool down the meat. The timber plantation we hunted on had a large walk in cooler for deer, range cattle and wild hogs. After cooling overnight the carcass was cut up and frozen.

We never had any problems with wild pig meat, due to our care and processing. And we cooked the meat until well done to avoid any trichinosis.

As botulism results from spoiled food, improper care rings the bell.

I recall a friend in the Military that contracted trichinosis from a boar that he killed when stationed in Turkey, darn near killed him. The story goes it was barbecued whole in traditional fashion over an open fire, on a big spit. Likely not all of it was well cooked.