I would suggest giving everything a very intense sanitation. If you ferment in a glass carboy, that should be OK. If you use a plastic bucket, clean it carefully, examine for scratches, gouges, etc. Soak it overnight in a strong sanitizer solution. Starsan should be OK, though you could also use a strong solution of bleach water. Remember to very thoroughly rinse out afterwards. Then rinse it some more.
Also if using a plastic bucket, consider replacing the rubber washers at the spigot. They can become infected beyond the point of no return. Similarly with your plastic hoses. If your next batch is infected, you may want to replace the plastic bucket.
My guess is that you don't have a lot to worry about. If your beer is infected, there is probably something you missed during your cleaning/sanitizing. That aroma I think should smell something like an electrical fire, and is a product of a wild yeast infection. Where did your yeast come from? Did you make a starter or harvest the yeast from a prior batch? That could be the source of the contamination. It seems unlikely that the yeast was contaminated from the factory, but I suppose it is possible.
Alternatively, does your wort sit exposed to the air for a long time as you chill it and transfer to your fermenter? Is it possible something fell into it?
Just throwing ideas out there, but yes, I would carefully clean and sanitize all equipment.
Brody's Brew House
Primary: Pumpkin Saison; American Brown Ale(
Seconary: Don't use one, generally
Kegged: Pumpkin Porter
Planned: Either a Porter or a Scottish Strong Ale
"For a quart of ale is a dish for a king." - Shakespeare