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.
Faulty food preparation practices can often lead to contamination as well. An upset stomach and vomiting may indicate a bacterial illness, and the best treatment is to drink plenty of fluids and rest. A viral infection can also cause sudden vomiting. For example, noroviruses, also called Norwalk viruses, can pass between persons or spread through contaminated foods.