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 becomes contaminated through a variety of mechanisms. Some things that can contribute to foodborne illness are: 1  inadequate handwashing. 2  cross-contamination. 3  storage and cooking temperatures. 4  contamination of food by animal waste. Many pathogens need to multiply to a larger number before enough are present in food to cause disease. 2  In general, refrigeration or freezing prevents virtually all bacteria from growing. 3  If food is heated sufficiently, parasites, viruses and most bacteria are killed.