FYI--- It takes at least 24 hours before you can get sick from bad food.
http://www.foodauthority.nsw.gov.au/consumer/c-foodborne-illness.asp
(Sorry for the formatting / Aussie spelling)
Pathogen Incubation period (time between eating and onset of symptoms) Symptoms Associated foods *
Bacillus cereus toxin (vomiting) 1 - 6 hours Sudden onset of severe nausea and vomiting Improperly refrigerated cooked rice
Bacillus cereus toxin (diarrhoea) 6 - 24 hours Abdominal cramps, nausea and watery diarrhoea Meats, stews, gravy, vanilla sauce
Campylobacter 2 - 5 days Fever, nausea, abdominal cramps and diarrhoea (sometimes bloody) Raw and undercooked poultry, unpasteurised milk and contaminated water
Clostridium perfringens toxin 6 - 24 hours Abdominal cramps, watery diarrhoea and nausea Meats, poultry, gravy, dried or precooked foods
Escherichia coli (STEC) 2 - 10 days more commonly 3 - 4 days Diarrhoea (often bloody), abdominal cramps Improperly cooked beef, unpasteurised milk and juice, sprouts and contaminated water
Hepatitis A 2 - 7 weeks Jaundice, fatigue, anorexia, nausea Raw or poorly cooked seafood harvested from contaminated waters, ready-to-eat foods handled by an infected food handler
Listeria monocytogenes 3 days - 10 weeks Meningitis, sepsis, fever Soft cheeses, unpasteurised milk, ready-to-eat deli meats
Norovirus 24 - 48 hours Fever, nausea, vomiting, abdominal cramps, diarrhoea and headache Poorly cooked shellfish, ready-to-eat foods touched by an infected worker
Salmonella 6 72 hours, usually 12-36 hours Headache, fever, abdominal cramps, diarrhoea, vomiting and nausea Undercooked poultry, raw egg deserts and mayonnaise, sprouts, tahini
Staphylococus aureus toxin 0.5 8 hours Sudden onset of vomiting and abdominal cramps Cream deserts and pastries, potato salad
Vibrio parahaemolyticus 430 hours, usually 12-24 hours Nausea, vomiting, abdominal cramps and watery diarrhoea Undercooked or raw seafood.