The specific type of lacto traditionally used in Berliner Weiss is inhibited by IBU levels of 10 and higher. If the beers you brew are generally much higher than 10 IBUs then I wouldn't worry about it if you are using the appropriate lacto. Sorry I can't remember the appropriate type of lacto.
That would be lactobacillus.
The lactobacillus found in Berliner Weiss is different than the lactobacillus found in Lambics. I believe Wild Brews has a description of the two types. The one for Berliner Weiss is inhibited by 10+ IBUs and feeds only on glucose (homofermentative) while the one for lambics is not inhibited and is heterofermentative (e.g. can eat dextrins left behind the yeast).
While good sanitation practice is a good idea in and of itself, you don't need good sanitation practice to eliminate infections from the Berliner Weiss lacto; you just need enough hops.