The following is characteristic feature of staphylococcus food poisoning except:
(A) Optimum temperature for toxin production is 370C (B) Intradietic toxin are responsible for intestinal symptoms (C) Toxin can be destroyed by boiling for 30 minutes (D) Incubation period is 1-6 hours
(C) Staphylococcal food poisoning:

Staphylococcal food poisoning is due to heat-stable preformed toxin mostly after consuming milk products.
Toxin is produced optimally at 350C to 370C. 
Mechanism - Acts by stimulating vagus nerve and vomiting centre of brain. No antibiotics are given for Staphylococcal food poisoning.