I know that there is some risk of food poisoning associated with eating raw sprouts. Is this risk greater with home-grown sprouts, or is the risk reduced because you’d be washing the damn things more carefully and paying more attention.
I’m hoping for at least a chance at a GQ answer before we wander off to IMHO.
It’s probably about the same. Alfalfa seeds aren’t smooth and tend to be hard to clean. Commercial growers tend to test: you’ll tend to wash more often. It might be dependent on the concentration of chlorine in tap water.
Mung beans are easier to wash, and also tend to wind up in cooked dishes.
Personally, I’d skip the alfalfa sprouts altogether, but mung beans in a stir-fry I’d be OK with, home or commercially grown.