First, it's a wheat beer. Haze is acceptable. You're going to get some from the yeast, and probably some from the pectin.
Second, 20 minutes at 170 is quite sufficient to kill any unwanted microflora on the fruit.
Third, I don't know of any harmful pathogen - I mean, things that'll make people ill - that you can put into beer by screwing up something in the brewing process. Now, I'm not talking about the trots you can get after drinking multiple pints of bier mit hefe; I'm talking about stuff like Giardia intestinalis and Salmonella enteritidis. Hell, that's why drinking beer is such a large part of Western culture - European water wasn't safe, drinking it would make you sick, and beer was boiled. The Pilgrims stopped in Massachusetts Bay (instead of continuing to Virginia) because "...our victuals being much spent, especially our Beere" meant that they were about to stoop to drinking (shudder) water.
Anyway, I should finish my coffee. Then I might actually start making sense.