Which of the following is a characteristic of Staphylococcus aureus food poisoning?

Staphylococcus aureus food poisoning is typically characterized by a rapid onset of symptoms, often occurring within 1 to 6 hours after ingestion of contaminated food. One of the hallmark features of this type of food poisoning is the prominence of vomiting. This rapid onset and the nature of the symptoms are due to the pre-formed enterotoxins produced by Staphylococcus aureus, which can be present in improperly stored foods.

The other options describe features that are not characteristic of Staphylococcus aureus food poisoning. For example, a long incubation period with diarrhea is more indicative of other types of foodborne illnesses, such as those caused by certain viruses or bacteria like Salmonella. Bacterial growth in undercooked meat is associated with pathogens like Salmonella or E. coli, rather than the toxin-mediated illness caused by Staphylococcus aureus. Additionally, the presence of fever is typically not a primary symptom of Staphylococcus aureus food poisoning, as the illness is primarily associated with gastrointestinal symptoms rather than systemic infection that would cause fever.