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.
However, many foodborne illnesses are caused by contamination by bacteria, viruses, and parasites that are too small to affect the appearance, taste, smell, or texture of food. Proper storage, as well as safeguards at the manufacturing and distribution level, and in the home can ensure that the food you eat is safe.