Methods of inhibiting the spread of African swine fever virus and/or classical swine fever virus in animal feed, feed ingredients, and pet food are provided. The methods utilize generally safe chemical mitigants, such as medium chain fatty acids. The chemical mitigants are effective when introduced to the feed or feed ingredients at inclusion rates much lower than previous methods for inhibiting other microbes. The methods are particularly suitable for use in post- processing treatment of animal feed, feed ingredients, or pet food that will be transported and stored for multiple days or weeks.
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