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.
Campylobacteriosis: Disease caused by Campylobacter jejuni, now the leading cause of bacterial food poisoning, most often spread by contact with raw or undercooked poultry. A single drop of juice from a contaminated chicken is enough to make someone sick with Campylobacteriosis.