Definitely, I think 90-ish degrees seems about perfect for raw veggies and greens. I would definitely advise giving them a good dunk in a sink full of cold water with a teaspoon of bleach in it, and a rinse.
Sprouts are a fun risk food for listeria and salmonella, and that's one reason why I'm not comfortable sprouting them myself on the trail - the odds of foodborne illness is very high.
The bleach/rinse dry maneuver seems to cover all the bases for safety.
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