|A) The most important control measures are rapid destruction (“culling” or “stamping out”) of all infected or exposed birds, proper disposal of carcasses, and the quarantining and rigorous disinfection of farms.
The virus is killed by heat (70 degrees) and common disinfectants, such as formalin and iodine compounds.
The virus can survive, at cool temperatures, in contaminated manure for at least three months. In water, the virus can survive for up to four days at 22 degrees C and more than 30 days at 0 degrees C.
Restrictions on the movement of live poultry, both within and between countries, are another important control measure.