Most effective way to remove mold from microgreens

I’ve seen a few ways to remove mold from microgreens, but I’m not sure how to do this exactly to be harmless for my customers. I’ve read this article and as far as I understand I need to use 35% since this is for food grade. Do you know any others ways to fight the mold or how exactly should I use peroxide? Any resources with information are welcome, thanks

From the resource:

Hydrogen peroxide (H2O2) is a clear, colorless, odorless liquid. It’s
a combination of hydrogen and oxygen and is available in many
strengths (indicated by the percentage of dilution with water).

One dilution of hydrogen peroxide is 35 percent H2O2 and 65 percent
water. Food producers use 35 percent H2O2 for a variety of purposes,
including processing cheese and bleaching wheat flour. It’s also used
to kill microorganisms in food packaging materials.

This 35 percent dilution is called “food grade” in part because it
doesn’t contain certain stabilizers:

acetanilide phenol sodium stanate tetrasodium pyrophosphate