Most wells these days go with uv, not sure if that handles that. Personally I don't bother, but I also pull from creeks and rivers nearby for more tainted water with the intention of exposure. Been doing it for decades now. Wouldn't recommend it. That said, uv might be a plausible answer (I know a few public wells where you pay to fill up which is treated with uv and is all they use).

UV works well but the problem is bacteria can build up in water lines. So you'd have to UV sterilize it at every tap point or at least every house. Chlorine is easier for this.

Makes sense, ie why there can be the centralize well water depots etc. I'm thankful that it's not something I have to rely on indeed.

Most people on well water (are recommended to) test once a year for bacteria, and don't bother with UV filters unless they need to, in my experience.

Monochloramine, on the other hand, is barely perceptible at a couple ppm.

(It also produces less in the way of disinfection byproducts, which is good if the water contains anything that might react nastily with chlorine. And it’s much more persistent, which is good or bad depending on your perspective. You need to take special measures to remove it if you want to water a fish and potentially if you want to brew beer. As far as I can tell, it has no meaningful effect on an established sourdough starter. I assume that the large population of microbes in established starter is able to neutralize the small amounts of chloramine in tap water.)