Mention the microorganisms involved with the following food borne diseases. What measures will you adopt to decrease the risk of infection with regards to each?

i) Botulism

ii) Shigellosis

i) Botulism  
- Microorganisms involved:  
  Botulism is caused by *Clostridium botulinum*, a gram-positive, anaerobic, spore-forming bacterium. It produces botulinum toxin, which is highly potent.  

- Measures to decrease the risk of infection:  
  - Properly sterilize and heat-process home-canned foods (e.g., use __________ _____ _____ ___ __________ _______ _____.
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