It's always weird and frustrating to be, like David, the only one of a group who has problems. I was a waiter in the US for years, and took a food safety class three times, once to get my card initially, and twice to renew it. To be honest, the classes were about how to avoid problems from the restaurant staff POV, not how to analyse them from the client's POV. So I'm really no help on figuring out what happened.
For my own part, I think I guzzled enough wine to kill any bacteria. Damn, that was a good Malbec