When I was trying to grow microgreens professionally(never quite made it there, but damn my stuff was good), I took multiple measures to guard against mold. It's tricky.
I used diluted food-grade hydrogen peroxide to spray my 10x20 trays(I'd keep a dozen of them or so going in different growth stages at once) to help suppress mold. It also helped the roots uptake oxygen. I also used fans in a recirculating pattern on each level of my racks to keep the air flowing -- mold loves still air, but a breeze(or a fan) dissipates moisture through increased evaporation. It also helps stress stems so they grow thicker and stronger, rendering them healthier and of course more juicy and provident of real edible plant to you.
Sprouts are actually much more dangerous than microgreens. Microgreens are cut above the soil and the root is not involved, nor the soil. Done properly, you will never touch the microgreens(and convey your personal (sorry!) biological yuck to them after they've been seeded. And you don't really even have to do it then.
Sprouts, though, expose your crop to much more standing water. And you get right down into the last bit of them, which with microgreens you never do, as you clip above the ground level. I used gloves too, myself.
Anyway, I'm going on just because I love the subject and found so much personal value in microgreens, even though the reward at a professional level never quite clicked.
I think my original impetus to respond was probably to keep harping on not discounting mold and all you have to do to prevent it ... and how the measure to do so -- fans, open air, low humidity either artificially or naturally created -- were available if not well known. Ask me questions if you like. The healthiest eating and full-body health from eating I believe I've ever had was when I could grow and eat as many microgreens as I liked. And I did like! I even made cocktails out of some of them.