First of all, no need to worry about sanitization (much). Hop oils fight some microbes, which is one reason hops are used in beer. 8+ IBUs can fight a lot off. Your beer also now has alcohol which will fight off bugs, and you have a robust yeast colony that can out compete bugs. You can still get an infection, but it's less likely, and dry hopping from a new packet with the outside sanitized is pretty darn safe.
As for particles - forget about it. When I bottle, I just set my autosiphon on top the yeast cake an let it go. Some trub, yeast, and hop material ends up in my bottling bucket, but most of it stays in the bottom. What does make it into the bottles settles out with the yeast when I crash it in the fridge. The last couple of bottles I do will have a little hop matter in them, and sometimes that gets into my glass, but I view the simplicity, reduced risk of oxygenation, and reduced risk of infection as a worthwhile trade-off. 48 out of 50 bottles I get out of a batch will be crystal clear in the glass with no hop matter in them.