The following are characteristic features of staphylococcus food poisoning except -
1.Optimum temperature for toxin production is 37.c
2.Intradietic toxin is responsible for intestinal symptoms
3.Toxin can be destroyed by boiling for 30 minutes
4.Incubation period is 1-6hr.
Explanation
“The toxin is relatively heat stable, resisting 100° C for 10 to 40 minutes”. Even if the bacteria are killed by warming, the heat stable toxin is not destroyed.
About other options
Food poisoning occurs after consuming contaminated food containing preformed toxin i.e., intradietic toxin is responsible for intestinal symptoms.
The onset of illness is rapid and explosive occurring within 1 to 6 hr of ingestion.
The optimum temperature for toxin production has not been mentioned in the book, but the optimum temperature for the growth of staph aureus is 37° C, so option ‘a’ may be correct (not sure) as the optimum temperature for bacterial growth may also be the optimum temperature for enterotoxin production.