Which characteristic of Staphylococcus aureus foodborne illness explains why reheating may not prevent illness?

Staphylococcus aureus always survives boiling temperatures in vegetative form making reheating ineffective.

Some strains produce a preformed enterotoxin that is heat-stable and can remain active even after cooking or reheating.

Because the bacteria embed into food matrices making them inaccessible to heat, so reheating stimulates toxin absorption without killing bacteria.

The illness is due to a virus co-infecting with Staphylococcus, and viruses are unaffected by heat used in cooking.