What characterizes a foodborne illness?

A foodborne illness is primarily characterized by an illness that arises from consuming food or beverages that have been contaminated with pathogens such as bacteria, viruses, or parasites, or with harmful substances like toxins or chemicals. This definition encompasses a broad range of health issues that result from improper food handling, storage, or preparation practices. When individuals consume these contaminated items, they can experience various symptoms, which may range from mild to severe, depending on the type of contaminant and the individual's health status.

In contrast, dietary restrictions are related to certain dietary choices or medical conditions that require individuals to avoid certain foods, which does not necessarily involve illness. Allergic reactions to food, while they do relate to health concerns, stem from an immune system response rather than contamination. Lastly, symptoms related to food texture are typically associated with personal preference or texture aversions, rather than a pathological response to foodborne pathogens or toxins. Therefore, option A accurately captures the essence of what constitutes a foodborne illness.