The following is characteristic feature of staphylococcus food poisoning except:

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.