The lacto explosion is way more likely to happen when your meat is grossly under-seasoned going into the bag. Which is probably the most made mistake by home cooks.

I cooked in New York City during the years that sous-vide became legal. I worked at the restaurant that received the first sous-vide permit from the health department, and later at other Michelin starred restaurants that did sous-vide. That of course doesn't give me authority, but I do have a perspective on what the best professionals do.

For meat, salt aggressively going into the bag, and lightly coming out of the bag. Sear once :-)

(As an aside, since I'm already talking to you. You're one of my favorite commenters here on HN, and one of the reasons I don't skip the comments section entirely.)