Generally speaking, alcohol can kill highly pathogenic avian influenza. As a virus that can be infected by human beings, HPAI is characterized by its sensitivity to heat. Boiling at 100°C for 1 minute or heating at 56°C for about 30 minutes can effectively kill HPAI. Besides, alcohol can also inactivate some HPAI, but it depends on the specific concentration of alcohol and the type of HPAI in question. In addition, HPAI viruses are intolerant to acid and ether, and sensitive to ultraviolet light and commonly used disinfectants such as ethanol, iodophor and tincture of iodine, but they are quite tolerant to drying and low temperatures, and can survive for a long period of time under vacuum drying or at minus 20 degrees Celsius. Generally speaking, 70% concentration of alcohol has a better killing effect on avian influenza, but listen to the advice of professional epidemic prevention personnel when carrying out related epidemic prevention operations.