It will kill the pathogens which cause vomiting and diarrhea: the article mentions e. coli, which the CDC[0] recommend 1 minute at boiling temperature to deactivate. I'd skip that and stop as soon as the water boiled.

Note that sterilization requires higher temperatures for longer periods, but it's not required for food products consumed by the general public. Some bacteria may survive the boiling process, but your stomach acid + immune system will destroy them.

[0]: https://www.cdc.gov/healthywater/drinking/private/wells/dise...