Have a read of this extract from: http://www.ext.colostate.edu/pubs/foodnut/09305.html
Inactive Clostridium botulinum spores are found in soil and water throughout the world. In the spore form, these bacteria are relatively harmless. The problem occurs when the spores germinate into vegetative or actively growing cells. As the vegetative cells grow they become overpopulated and begin to die. As they do, they produce the deadly neurotoxin that causes botulism.
Type A toxin is more lethal than types B and E. The toxin is a protein which can be inactivated by heating at 180 degrees F for 10 minutes. The toxin can be absorbed into the blood stream through the respiratory mucous membranes as well as through the wall of the stomach and intestine.
Several conditions must be present for the germination and growth of Clostridium botulinum spores. Acid level is a primary factor. Acidity is measured on a pH scale of 0 to 14, with 7 considered neutral, 0 to 7 acidic and 7 to 14 alkaline. A pH near 7 or neutral favors the growth of Clostridium botulinum, while growth is inhibited at a pH of 4.6 or lower. The pH of a food also has an influence on the amount of heat necessary to kill the spores of Clostridium botulinum. The higher the pH (lower the acid level), the greater the amount of heat needed to kill the spores.
A second important factor affecting the growth and toxin production of Clostridium botulinum is temperature. Proteolytic types grow between temperatures of 55 and 122 degrees F, with most rapid growth occurring at 95 degrees F. Nonproteolytic types grow between 38 and 113 degrees F, with an optimum for growth and toxin production at about 86 degrees F. For these types, refrigeration above 38 degrees F may not be a complete safeguard against botulism.
Another important condition affecting the growth of Clostridium botulinum is the present of oxygen. These organisms can't grow if air or free oxygen is present in their microenvironment (the area immediately next to them). This area is so small that it is not readily observed. Therefore, it is possible to have conditions develop in a food system or wound whereby it appears that lots of air is available, but in reality there are areas where no air is present and anaerobic organisms, such as Clostridium botulinum, can develop. Anaerobic conditions develop when food is canned. If the food is not heated enough to kill the spores of Clostridium botulinum, the spores will germinate and grow during subsequent storage of the food.
The Good Captain has a few good things going here, the first is the bath, this deals with any spores and paints the bird in a (I suspect) low ph "paint", then the Fan assisted air dry pushes a lot of air past, preventing spore germination (I would probably rig it up to spin in the fans air) then the heat it is cooked to ( 82C [180F]...this is why the "doneness" for chicken is commonly 83C) destroys the protien based toxin anyway.