California eFoodHandlers Practice Exam 2025 - Free eFoodHandlers Practice Questions and Study Guide

Foodborne illnesses typically present with a range of gastrointestinal symptoms due to the consumption of contaminated food or beverages. The most common symptoms include nausea, vomiting, diarrhea, stomach cramps, and often a fever. These symptoms arise as the body's immune system reacts to pathogens or toxins present in the contaminated food.

Nausea may signal the body’s instinct to expel harmful substances, while vomiting and diarrhea are mechanisms for clearing out the harmful agents from the digestive tract. Stomach cramps often accompany these symptoms and result from muscle contractions in the gut. Fever can occur as part of the body's immune response to infection.

The other options listed—such as allergic reactions, headaches, dizziness, fatigue, and shortness of breath—are less directly associated with foodborne illness. Allergic reactions typically result from specific food allergies, while headaches and dizziness can stem from various causes not necessarily linked to foodborne pathogens. Fatigue and shortness of breath are also not typical symptoms of foodborne illness and may reflect other health issues altogether.