Hi. I was beginning to feel sick last weekend (common cold, nothing life threatening), but since I had already cured duck and pork belly the day before for confit, I just went ahead and cooked them (at 190 for 10 hours or so). Now, if someone ate it, could he/she get sick? It wasn't like I kept coughing at the meat or anything, but I'd rather not risk anything. Thanks, in advance.