not really... being unpasteurized, you might have wanted to use campden, but if it took off, and is doing well, I think you should be OK... looks like the good yeasties took control before anything bad happened.
Campden kills off the wild yeast and any bacteria that may be in there before you pitch your yeast. But like I said, if it took off, and you're a week in without any problems, I think you're home free...
"Give me yesterday's bread, this day's flesh, and last year's cyder." - Benjamin Franklin