Aerating with significant amounts of oxygen after fermentation has taken is the major issue. That's when you start to see the cardboard flavors of oxidation.
On the other hand, I've got a couple recipes for big, dark beers (like RIS) that require moderate aeration 24 hours after fermentation has started to assist in the huge task ahead of the yeast. Also, in controlled cases, aeration of dark, complex beers can further promote sherry and date-like flavors.
But i agree with everyone else - the circumstances noted above shouldn't be worried about.