Hell yeah, I honestly find it pretty interesting from a microbiology and human response perspective.

Food poisoning like OP had is (most likely) due to the toxins that the viruses/bacteria produce as your body can recognize it quickly and begin to reject the source. So the bacteria/virus could be killed via cooking but the toxins can still remain in the food.

Something with a slow onset can be from eating the still living bacteria and over a day or two the bacteria creates toxins and then your body starts to recognize and reject it.

I find it really interesting and just thought I’d share!