June, July and August are normally the warmest months in Scotland, with average maximum temperatures ranging from approximately 15Â°C (59Â°F) to 17Â°C (63 Â°F). Scotland's high latitude means that we enjoy lovely long summer days and often an extended twilight.
Other microorganisms that are common culprits of food poisoning are campylobacter, a bacterium that contaminates poultry, unpasteurized dairy and produce, and toxoplasma, a protozoan that can be present in ground meat and poultry. Toxoplasmosis is the leading cause of death due to foodborne illness.
Food contamination is usually caused by bacteria, but it can also sometimes be caused by viruses or parasites. Some of the main sources of contamination are described below. Campylobacter. In the UK, campylobacter bacteria are the most common cause of food poisoning.The bacteria are usually found on raw or undercooked meat (particularly poultry), unpasteurised milk and untreated water.n young children, the rotavirus is a common cause of infection from contaminated food. The symptoms usually develop within a week and pass in around five to seven days. Parasites. In the UK, food poisoning caused by parasites is rare.