Yikes: "Every year, foodborne bugs sicken 48 million Americans—sending 128,000 to the hospital and 3,000 to an early grave."

My theory is that a certain level of exposure to "bad" bacteria makes you healthier in the long run than if you try to avoid or kill all bacteria. A lifetime of eating whatever I want is way more important than the single case of extended food poisoning I suffered from in that lifetime (from very undercooked chicken, which isn't even on this list).

You're right but it's still not a good idea to eat undercooked chicken.

Basically avoid most things raw except sushi, nuts, fruits, and vegetables.

On fruits and vegetables also:

Avoid prewashed or precut fruits and vegetables. 

“I avoid these like the plague,” Marler says. Why? The more a food is handled and processed, the more likely it is to become tainted. “We’ve gotten so used to the convenience of mass-produced food—bagged salad and boxed salads and precut this and precut that,” Marler says. “Convenience is great but sometimes I think it isn’t worth the risk.” He buys unwashed, uncut produce in small amounts and eats it within three to four days to reduce the risk for listeria, a deadly bug that grows at refrigerator temps.

Guess who  bought two lbs of organic alfalfa seeds for sprouting at home before reading this article?  

So this:  https://www.botanicalinterests.com/articles/view/59/Sprouting-Seed-At-Home-Q-A     What a PITA!

So will you not do that again?