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.
Bacterial infections are one cause of foodborne illness. Nausea, vomiting, diarrhea, fever, chills, and abdominal pain are common symptoms of food poisoning. Raw meat, fish, eggs, poultry, and unpasteurized dairy may harbor harmful bacteria that can cause illness. Unsanitary food preparation and handling can also encourage bacterial growth.