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Foodborne intoxication is characterized by the rapid onset of symptoms because it occurs when a person ingests toxins produced by microorganisms present in the food. These toxins can lead to symptoms such as nausea, vomiting, diarrhea, and abdominal cramps within a short period of time, often within a few hours of consumption.

This rapid response is due to the fact that the body is reacting directly to the toxins already present in the food, rather than fighting off an infection caused by the pathogen itself, which would take longer to develop. In contrast, foodborne infections typically have a longer incubation period. This is because they involve the ingestion of food containing living microorganisms that need time to multiply and produce illness-causing agents within the body.

On the other hand, foodborne poisoning, while similar to intoxication, is often used interchangeably with intoxication in casual conversation but typically refers to a broader category that could include both intoxication and infection. Foodborne allergy, though it can cause rapid allergic reactions, is a separate issue altogether, related to the immune system's response to certain proteins in food rather than pathogens or toxins. Therefore, foodborne intoxication is specifically noted for its quick onset of symptoms due to the immediate effects of the toxins consumed.