Well, now we are just arguing.
I'll say it one more time, people have been drinking spontaneous fermented beverages for thousands of years. Beers have been picking up infections for thousands of years. Homebrewers have been picking up infections in beer every since people have brewed in home. If it were so easy for pathogens to take up residency in beer people would be dropping like flies. Microbrews all across the country served obviously infected beers all across the states in the late 80s all the way through the 90s. There are breweries and homebrewers experimenting with spontaneous fermentation all over the country, most notably Russian River. It's a lot safer that you make it out to be.
I'm going to let this thing go to completion and, if it smells good, I may make a beer out of it. If it smells and tastes bad I'm going to dump it. Really, it doesn't scare me in any way, shape or form. There are way more harmful forms of bacteria lurking in everyday places where you touch or eat than you will ever find in a fully fermented batch of any beer anywhere.