Foodborne intoxication — hallmark of staphylococcal food poisoning Staphylococcal food poisoning (staphylococcal intoxication) is characterized by the presence and action of which toxic factor in the implicated food?

Introduction / Context:
Staphylococcus aureus causes one of the most common rapid-onset foodborne illnesses worldwide. It is an intoxication rather than an infection, meaning symptoms arise from a toxin produced in the food before consumption.

Given Data / Assumptions:

• Causative organism: Staphylococcus aureus.
• Syndrome: rapid onset nausea, vomiting, abdominal cramps.
• Focus: the nature of the toxin present in food.

Concept / Approach:
Staphylococcal food poisoning is due to heat-stable enterotoxins (SEA, SEB, etc.) produced in foods held at abusive temperatures. These enterotoxins resist typical cooking reheats, so killing cells does not negate the already-produced toxin. The toxins act on the gastrointestinal tract, triggering emesis and other symptoms.

Step-by-Step Solution:
Identify that S. aureus illness is an intoxication.Recall that the toxins involved are enterotoxins specifically acting on the gut.Choose “an enterotoxin” as the defining factor.

Verification / Alternative check:
Outbreak investigations routinely test foods for staphylococcal enterotoxins using immunoassays.

Why Other Options Are Wrong:
Neurotoxins are associated with botulism; mycotoxins are fungal metabolites; endotoxin refers to gram-negative lipopolysaccharide, not S. aureus enterotoxin.

Common Pitfalls:
Assuming reheating eliminates risk; staphylococcal enterotoxins are heat-stable.

Final Answer:
An enterotoxin.