Oh, man, that's rough! Do you know (roughly) what temperature your wort was at? Given what you said above, I'm assuming it was relatively low, which reduces the chance that the potential contaminate got pasteurized and killed. Honestly though, I don't think there's anyway to surely calculate your chances of contamination at this point. Given the fact that you are introducing an sanitized and formerly living foreign entity, there's obviously a chance at contamination. I don't think this would effect your fermentation start time, though. I just had a 24 lag in fermentation start time on a beer I created re-using 001 California Ale yeast, so 16 hours (without a starter) doesn't seem that bad. My advice is to just ferment away and hope for the best. There's a decent chance your beer will turn out fine and contamination free (perhaps with even a bit of polleny accents)!