Potentially good enough, though? A proper pitch rate of whatever you actually want in there is going to help with outcompeting any undesirables.

My understanding is that most infections in commercial brewing are usually on the bottling/canning line - Since you've got a smaller volume, the "bad" bacteria or yeast make up a larger total percentage of organisms. Especially if sodium metabisulfite has been used prior to the packaging, since now anything that gets in there is running free by itself.