Remember, these are organisms that can die too. The reason they are a big problem in pro breweries is that their equipment is harder to take apart and effectively decontaminate. For most of our equipment, we can soak it in a variety of sanitizers or we can invoke the boil option. With respect to the problem of plastics and tubing, the boil option is pretty effective.
You don't need to worry about the mash tun since it is always infected with something. You sanitize the resulting wort for all your beers in the kettle, so even if there was something infectious in the tun, you would knock it out.
By the way, I kettle soured my wort batch and then boiled it. Then it went into the fermenter for a normal yeast ferment. The resulting beer was infected only with the typical yeast that most beer is.