Legionella (the bacteria that can cause Legionnaires’ illness) is uncommon within the UK. Nonetheless, there are nonetheless some outbreaks and a significant danger factor is bacteria multiplying in stored water.
There are four important factors which affect the risk of bacteria growing in water. These needs to be taken into consideration if you want to minimise the risk of Legionella.
Water motion and Legionella
Water that continues to be nonetheless for a long time and end in Legionella breeding. That is why it is important to get right measurement of water cylinder in your needs.
Whereas most initiatives will focus on making certain that there’s sizzling water on demand, a tank that is too large can result in water stagnating.
A de-statification pump might be fitted to keep the water shifting and guarantee even temperatures throughout the cylinder – reducing the risk of Legionella.
Water temperature and Legionella
You may think that preserving water sizzling is sufficient to kill Legionella. However, it’s extra complicated than that.
The Legionella micro organism is most harmful in water that is between 20°C and 45°C. The micro organism is dormant beneath 20°C, it doesn’t multiply above 50°C and temperatures above 55°C will kill the bacteria.
Most scorching water cylinders are set to keep the water greater than 60°C. While this can kill Legionella, an inefficient cylinder could produce decrease temperatures, allowing the micro organism to thrive.
Efficiency of the cylinder
Cylinder effectivity has an enormous effect of the temperature and movement of the water. That’s the reason your scorching water cylinder needs to be usually maintained and that all of the connections are cleared.
This will be sure that water is flowing successfully, and saved at the required temperature and strain.
Supplies used in the cylinder
The supplies used to manufacture the cylinder even have a dramatic affect on the expansion of micro organism.
Stainless steel and plastic coils do not stand as much as checks in the same method copper coils do.
After 7 days of immersion in water, eighty% of stainless steel and ninety% of plastic coils were coated in a biofilm. This is the place bacteria begins to type.
Copper coils tested after 7 days showed concentration of E. coli one hundred occasions lower than stainless steel or plastic.
Copper has a natural capacity to kill 99.9% of bacteria reminiscent of Legionella, MRSA and E. coli within hours. Tests confirmed it tool E.