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 processing may also be a source of cross-contamination, such as contamination of nonallergenic foods with known food allergens. Migrants from Packaging Materials. Direct contact of foods with packaging materials can result in chemical contamination caused by migration of certain substances into foods.recursors of these contaminants can occur naturally in the food matrix, such as in the case of acrylamide being formed during the Maillard reaction between the amino acid asparagine and a reducing sugar (especially in potato-and cereal-based, heat-treated products).