If food you were about to eat was contaminated with a pathogenic bacteria, but then cooked. The heating would kill the bacteria and destroy some potential toxins, but not others. If you became ill after eating cooked food, the type of bacteria and toxin present was most likely:
A.
Gram positive, exotoxins
B.
Gram negative, endotoxins
C.
Gram positive, collagenases
D.
Gram negative, exotoxins