Campden doesn't kill wine or ale yeast, and is used as an antioxidant. If sorbate is used, it inhibits yeast reproduction and that will work to stop fermentation from restarting.
The thing is, it doesn't go away so the yeast won't magically wake up and ferment the priming sugar. The yeast is either stopped, or not. It won't do both as it can not differentiate the difference.