the article only mentioned alfalfa sprouts, and reported that contamination
can come via any of numerous routes (bacteria are small and "get around"
widely/easily).

The only way to prevent this that I know of is to use other sprouts (which
might be contaminated also), or to cook them. (I suspect cooked
alfalfa sprouts would not taste very good). Bleach might work, but:
how much to use, how long to expose, and is it safe? No clear
answers to those questions.

Tom Billings