“Does anyone know if there is a home test type thing for botulism toxin?”
Probably not, but there have been proven canning methods around for decades which eliminate any chance of botulism or other food contamination. The official government site is a good place to start:
From what I have read, heating it to 176 degrees destroys the toxin.
That means bringing it to a boil for two minutes.
Might not be very tasty after, but won’t kill ya.