Indoor smoking of edible vinegar is not effective in killing viruses. Acetic acid (acetic acid) has the effect of killing the virus. Most of the vinegar used in smoked vinegar is table vinegar, in which the content of acetic acid is low, only 5%-8%, pH is about 2.9, the new coronavirus can still survive in this environment, and the evaporation of acetic acid into the air will greatly reduce its concentration, and the space for enhancing the acidity of air is very limited, so smoked vinegar cannot achieve the purpose of killing new coronavirus. Besides, fumigating vinegar can make the concentration of acetic acid in the air increase, causing discomfort symptoms such as nausea and chest tightness in human body.