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.
One of the major food quality worries that the Food and Drug Administration has in a cafeteria setting is food poisoning and one bacterium that is a leading cause of food borne illness is Clostridium perfringens. C. perfringens can cause mild effects like diarrhea to necrotic enteritis, which is often fatal.