Best practices for seasoning cast iron, currently getting mild food poisoning
Seasoning pans is a method for preventing rust, and it has nothihng to do with food safety. It is done once in a pan's lifetime, and only repaired if it flakes off. 

There is no prescription in food safety to cook in sterilized vessels. The germs you eat come from the food, not from the pans. Even if a colony were to form in the pan at some point (what would it eat in a clean pan?) it would be killed in the same cooking process that kills the colonies that live in the raw food. 

Nobody but your doctor can tell if your tummyache is indeed caused by food poisoning or something else. So, if you have symptoms, go get yourself checked. 

If you really have recurring food poisoning (and not some unrelated illness), you must be hurting standard food safety practices in rather blatant ways. Normally, breaking does rules only rarely results in actual symptomatic illness. You can read our short primer on food safety, including the questions linked from it, to see if you are breakding any of the rules explained there: https://cooking.stackexchange.com/tags/food-safety/info. The pans are not related at all.