What is a low grade fever post surgery? When should I be concerned?

I am 4 days into pureed - had a few problems with some food....sucked on some corn puffs until they dissolved - found some baby pablum biscuits that look like communion wafers and taste tthe same-dissolve 'em

But I was chopping mushrooms and onions today to sautee in a pan with TVP (to puree after, of course) and popped a very small piece of raw mushroom into my mouth without really thinking about it...I had some cottage cheese I chewed up to paste, too...now my tummy has felt full and making customary weird noises at my new food....but I was shocked to see I have a fever between 99.6 and 100.3...and all the warnings are rattling in my head...

When should I be concerned about a leak or tear, and infection?

Surgery was Oct 2nd-all has been really good since....

Maybe call Dr. Savoie's office and find out for sure. I wouldn't leave it too long though just in case.

have things improved any Lisa?

I called Bathurst - they said if it is 38 for over 24 hours, with pain or discomfort, I should be seen.

Same as my GP, who I'd already had an appt to see on Monday - phew.

The moment passed, as did whatever was so uncomfortable in my new little tummy....but this reminds me I need to get Papaya enzymes to help move blockages if they happen - this was listed in the Bariatric Foodie pre-op checklist.......need to get me some.......