I was under the impression that boiling kills the botulism toxin (the part that makes you sick), so therefore IF you always boil the wort before you use it (however stored) you will kill the toxins and the wort will be safe to use. I think the issue is that most canned foods are not boiled before consumption, and if there are botulism spores in the can when it is canned/bottled it can produce the toxins and you will get sick when you open the can and eat the food without cooking. You are probably thinking that if you don't kill the spores you might get sick but actually your stomach acid and other things will take care of them. The spores seem to require a higher temperature for complete kill, which is required if you want to can something and put it on a shelf for a long time. You probably ingest many hundreds of spores per day of the toxin, but because of the body they cannot generate the poison that will hurt you once they are inside you. Likewise if you put some leftovers in the fridge and eat them a day later. Sure they will have some spores on them, but since the time from when they were cooked to eaten again is very low, with a low temperature (why fridges were invented) they wouldn't have enough time to generate enough of the toxin to hurt you. If you leave the leftovers long enough (say months like in a can on a shelf) and turn the temp of your fridge up (closer to the "danger" zone), you will have an increased chance of toxins being created and if you take the food out of the fridge and eat it, you may get sick.
Your advice is correct, but only applies to the case of directly using the wort out of storage and using it.