No and I did read your post.
It takes a heck of a lot of O2 to oxydize your beer...more than normal racking activity, or even most of our more common boneheaded moves/mistake that we all make...our beer is hardier than most new brewers give it credit. Besides, oxydation is more of a down the road problem, the effects don't show up overnight...and even if we did introduce enough ppm's of O2 to damage it, most of the time we finish drinking the batch before it develops.
You almost need to be pumping an entire bottle of pure O2 into your wort to do enough damage...Nowadays it's even encouraged in higher grav (1.070 +) to introduce more O2 into the wort between 10-12 hours after yeast pitching (according to Chris White of Whitelabs)...an idea that was considered verboten not to long ago, but ideas change.
In otherwords, take proper precautions but don't obsess/worry about it.