How is the toxin produced by Staphylococcus aureus destroyed?

The toxin produced by Staphylococcus aureus is particularly heat-stable, which means it can withstand certain cooking methods. However, it is effectively destroyed by boiling, which is a common method of preparing food. The boiling point reaches temperatures of 100 degrees Celsius (212 degrees Fahrenheit) and is sufficient to inactivate many pathogens and their toxins, including those produced by Staphylococcus aureus.

Normal cooking may not reach the necessary temperatures or durations to effectively eliminate the toxin, particularly if the food is not cooked uniformly or if the cooking time is inadequate. Unlike boiling, which ensures that food is subjected to these high temperatures throughout, normal cooking methods can be inconsistent.

In contrast, freezing and refrigerating do not destroy the toxin. Freezing may halt the growth of bacteria, but it does not kill the bacteria or inactivate the toxins. Similarly, refrigerating only slows the growth of bacteria but does not affect the toxin already produced.

Therefore, boiling represents the most effective method among the given options for destroying the toxins from Staphylococcus aureus, which clarifies the importance of proper food preparation practices to prevent foodborne illness.