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.
Causes. Contamination of food can happen at any point during its production: growing, harvesting, processing, storing, shipping or preparing. Cross-contamination â the transfer of harmful organisms from one surface to another â is often the cause.This is especially troublesome for raw, ready-to-eat foods, such as salads or other produce. Because these foods aren't cooked, harmful organisms aren't destroyed before eating and can cause food poisoning.Many bacterial, viral or parasitic agents cause food poisoning. The following table shows some of the possible contaminants, when you might start to feel symptoms and common ways the organism is spread.ontamination of food can happen at any point during its production: growing, harvesting, processing, storing, shipping or preparing. Cross-contamination â the transfer of harmful organisms from one surface to another â is often the cause.