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.
In the UK, campylobacter bacteria are the most common cause of food poisoning. The bacteria are usually found on raw or undercooked meat (particularly poultry), unpasteurised milk and untreated water. The incubation period (the time between eating contaminated food and the start of symptoms) for food poisoning caused by campylobacter is usually between two and five days.