Fair enough, but it looks like it would be irrelevant anyway if he is going to boil it again.
From the article:
---snip---
And, if the food is heated to 185 °F (85 °C) for 5 minutes before serving, the botulinum toxin will be denatured, and the food is generally considered safe. [Some sources give a more conservative recommendation of heating the food to 212 °F (100 °C) for 20 minutes.]
---snip---
In all honesty, I would probably chuck the wort and just make some more. You could brew it into beer and it will probably be fine, but it if isn't then that is a lot of time down the tubes to save another hour of mashing.