Which of the following symptoms is commonly associated with foodborne illness?

Nausea and vomiting are commonly associated with foodborne illness because they are typical physiological responses to the presence of harmful pathogens or toxins in the digestive system. When an individual consumes contaminated food or beverages, the body attempts to expel the toxins or bacteria through these symptoms, which serve as a protective mechanism. This response is prevalent among various types of foodborne pathogens, such as viruses (like norovirus) and certain bacteria (like Salmonella or E. coli), which can lead to gastrointestinal disturbances.

The presence of nausea and vomiting can also indicate a more serious reaction, especially if associated with diarrhea and abdominal cramps, further highlighting the body’s attempt to recover from the adverse effects of the ingested harmful agents. Understanding these symptoms is crucial for recognizing foodborne illnesses and taking appropriate action, such as seeking medical attention or reporting the illness.