Botulism from vacuum-packed pork tenderloin?

[montrealaise]

I bought a vacuum-sealed pork tenderloin and froze it for 4-5 weeks. When I took it out of the freezer, it had a large air pocket inside the package. I oven-baked it for 30 min. at 425ºF as I usually do. I sliced it and noticed red pea-sized spots throughout the meat. Is that a sign that the meat had the botulinum toxin and was not safe to eat?

[Sara_MHModerator]

Hello and welcome to the forum.  Did you eat the pork chop? Is there any way your freezer was not kept at optimal temperature? Typically botulism is associated with canned foods. Finding it in frozen food is rare.  Most likely the meat was fine but my theory is "when in doubt, don't" and I'd have pitched it if you were truly worried.  https://www.cdc.gov/botulism/index.html