The chance of it surviving in the wild is a fairly remote possibility. All the extra genes and modified genes create an extra metabolic payload that puts this strain at a disadvantage compared to the wild strains. It is possible that the sugars liberated by these extra enzymes may be enough to overcome the difference, but it's unlikely. Additionally, (and I haven't RTFA) normally when genes are modified/added to an organism, the vector that carries them also carries the genetic switch to turn certain genes on and off. For instance, it may only produce the worrisome enzyme when in the presence of a certain antibiotic like ampicillin. In wild conditions such a trigger would be absent, and the enzymes wouldn't be produced anyway. Furthermore, most bacteria used in bioreactors only thrive within a certain temperature range. Since these ones appear to be derived from a wild strain in the Chesapeake bay, this may not be the case, but it really depends on the genetic tinkering that was done (mostly if the genes were taken and put into a new host strain or if the original host is still used).
Aside from that, it comes down to what I vaguely recall from my ecology classes; the rule of 10%. Basically (again, going from memory here, so I may be totally off), if you take a species and put it in a new environment, there's a 10% chance it will survive. Of those that survive, there's a 10% chance that a breeding population will become established. 10% of the breeding populations will become problematic. All in all, I'm not really worried.