What are the symptoms of foodborne illness?

The symptoms of foodborne illness are primarily characterized by gastrointestinal distress, which is accurately captured in the correct choice. Nausea, vomiting, diarrhea, stomach cramps, and fever are common responses of the body to pathogens or toxins ingested through contaminated food. These symptoms arise as the body reacts to the presence of harmful microorganisms or substances, and they are essential indicators for identifying potential foodborne illnesses.

Understanding these symptoms is crucial for food handlers as it helps in recognizing outbreaks promptly and ensures appropriate actions are taken to prevent further cases. Other options provided, while they might relate to different health issues, do not specifically represent the typical manifestations of foodborne illnesses. For instance, headaches and fatigue could result from various causes but are not definitive indicators of foodborne illness. Similarly, dry skin and fever, or persistent cough and headache, are symptoms that pertain to other medical conditions and are not representative of the gastrointestinal effects commonly associated with foodborne pathogens.