What clinical finding is associated with food poisoning caused by Staphylococcus aureus?

Food poisoning caused by Staphylococcus aureus is characterized by a specific set of clinical findings due to the ingestion of pre-formed toxins in contaminated foods. The presence of abdominal cramps and vomiting, particularly within a short timeframe after consumption of contaminated food, is consistent with the rapid onset of symptoms typical of this type of food poisoning. Symptoms usually appear quickly, often within 1 to 6 hours after eating contaminated food, and can last for a short duration, typically 24 to 48 hours.

In contrast, other options present symptoms or conditions that do not align with Staphylococcus aureus food poisoning. The first choice mentions a specific food ingestion time frame (48 hours prior) that does not match the usual onset for this bacterium. The second choice highlights bloody diarrhea with mucus for an extended period, which is more indicative of infections by organisms such as Shigella or E. coli. The last option describing a high fever lasting for one week suggests a more systemic infection rather than the shorter-lived gastrointestinal symptoms associated with Staphylococcus aureus food poisoning. Therefore, the presence of abdominal cramps and vomiting for a short duration is the hallmark of this type of foodborne illness.