Which of the following foods often is a source of a toxin produced by Staphylococcus aureus?

Question

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Staphylococcus aureus is commonly associated with foods that are handled and stored improperly, particularly those that have been cooked and then allowed to sit at room temperature for an extended period of time, such as potato salad. Ripe bananas, canned green beans, and uncooked brown rice are not typically associated with this type of foodborne illness.

Which of the Following Foods Often Is a Source of a Toxin