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.
The bacteria Clostridium perfringens is one of the leading causes of foodborne gastroenteritis in the United States. According to the Centers for Disease Control and Prevention (CDC) estimates, as many as one million individuals are affected by C. perfringens each year (Grass et al. 2013; Scallan et al.