What type of microorganism is responsible for foodborne illness and can cause symptoms quickly?

Viruses are a significant cause of foodborne illness and can lead to symptoms appearing quite rapidly after exposure. They are capable of multiplying quickly within food products or in the human body, resulting in illnesses characterized by symptoms such as nausea, vomiting, diarrhea, and sometimes fever. Common examples of foodborne viruses include norovirus and hepatitis A, both of which can be transmitted through contaminated food or surfaces.

Fungi, while they can produce toxins that lead to food spoilage, typically do not cause immediate illnesses like viruses. Parasites, although they can also lead to foodborne illness, generally have a longer incubation period, meaning symptoms can take longer to appear after exposure. Pathogens is a broader term that encompasses various microorganisms, including bacteria, viruses, parasites, and fungi, but does not specifically point to those that cause quick-onset symptoms as effectively as viruses do.