I guess mechanically yes, thermally no (if you're below pasteurization temperature). My intuition would be that mechanical bacteria killing is always going to be < 100% efficient, so eventually they will be back in force.
My understanding is that most infections in commercial brewing are usually on the bottling/canning line - Since you've got a smaller volume, the "bad" bacteria or yeast make up a larger total percentage of organisms. Especially if sodium metabisulfite has been used prior to the packaging, since now anything that gets in there is running free by itself.