According to the biological characteristics of the new coronavirus, this virus is sensitive to heat and ultraviolet light, and the use of chlorine disinfectant, 75% ethanol, peroxyacetic acid, chloroform and other disinfectants can inactivate the new coronavirus, thus reducing its infectiousness. The main component of edible vinegar is acetic acid, which can not inactivate the new coronavirus, let alone kill the virus, so it has no disinfection effect on the virus. It is also undesirable to use edible vinegar for indoor fumigation because it not only has no disinfection effect, but also causes the concentration of acetic acid in the air to rise when fumigating, which causes discomfort to the human body and clinical manifestations of eye and respiratory system irritation. Therefore, for the characteristics of the new coronavirus, high temperature and ultraviolet disinfection can often be used, but also with 75% ethanol, chlorine-containing disinfectant solution in 84 disinfectant solution, etc., for the disinfection of items or the environment.