That’s the warning from trade association Scottish &
Northern Ireland Plumbing Employers’ Federation (SNIPEF).
During the coronavirus lockdown, water systems in many
buildings – which are designed for constant use – experienced low to no flow,
loss of disinfectant residual and tepid-to-warm water temperatures, creating
the conditions that could allow bacteria like legionella to grow, SNIPEF
warned.
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Legionella amplification can cause legionellosis, a
collection of infections which emerged in the second half of the 20th century.
The infections can range from a mild febrile illness, such
as Pontiac fever, to the potentially fatal form of pneumonia called
Legionnaire’s disease, named after an outbreak at an American Legion convention
in Philadelphia in 1976.
Legionellosis is particularly dangerous to those who are
susceptible due to age, illness, immunosuppression or other risk factors, such
as smoking.
With the Scottish government announcing the easing of restrictions
on bingo halls and casinos as well a swimming pools and gyms at the end of
August, SNIPEF warned that comprehensive checks must be in place prior to any
re-opening.
Martyn Raine, technical and skills manager at SNIPEF, said:
“Water, as a risk, can often be overlooked. People are very conscious of the
dangers of elements such as gas and carbon monoxide, but we have to remain
aware that water can pose a real risk to health also. Legionella bacteria can
be naturally present in many water sources and systems, and remains dormant
below 20C.
“During lockdown many water systems may not have been in
full operation due to building closure. Water systems are designed to be used
and operated and not to sit dormant for long periods, if the water system does
not turnover there is a real risk of the water being exposed to conditions that
may promote bacterial growth.
“It is extremely important to risk assess water systems as buildings open up for business again, but the fact is that it is important all the time and building owners have a duty of care to the occupants, from the private rented sector of homes to larger commercial type buildings such as an office building.”
Raine said that in addition to risk assessments, temperature
checks were also essential, since the bacteria thrives between 20C and 50C,
meaning that cold water must be below 20C and hot water should be stored at 60C,
which kills off the bacteria.
Other simple control measures may include cleaning and
descaling taps and shower heads, draining down and refilling cold water systems
or flushing through with very hot water to disinfect. Plumbers can also check
“dead legs”, or lengths of pipe where water may lie unused and stagnate.
