There's been a ton of the threads lately...
Yeah,there's another like thread going now. More or less unfounded worries in brewing beer vs distillation.
The pathogens E. coli O157:H7 and Salmonella Typhimurium could not grow in the mid-strength or full-strength beers, although they could survive for more than 30 days in the mid-strength beer when held at 4°C.http://www.ncbi.nlm.nih.gov/pubmed/22004814
So, if you inoculate your beer post fermentation and pre carbonation with certain pathogens and then refrigerate it right away, you could get food poisoning.