Legionnaires’ disease presents a significant risk in inadequately monitored and controlled water systems. It is contracted by inhaling airborne aerosolised water droplets that contain viable legionella bacteria.
Legionella bacteria multiply where temperatures are between 20-45°C and nutrients are available. The bacteria are dormant below 20°C and do not survive above 60°C. In other words, to prevent legionella, it’s essential to keep hot water hot and cold water cold.
Remote temperature monitoring is an effective way to manage Legionella compliance across multiple properties such as pubs, hotels, schools and universities and in particular in higher-risk building such as hospitals, care homes or GP surgeries.
By law you must take suitable precautions to prevent, manage, and control the risk of exposure to legionella to meet the following regulations. Failure to address these issues not only put your employees and the public at risk but could leave you liable for enforcement action by the HSE Legionella Control Association/ Local Authority Environmental Health Department.
Duties under The Health & Safety at Work Act 1974 (HSWA) extend to risks from Legionella arising from work activities. In addition, harmful micro-organisms (biological agents) are subject to the Control of Substances Hazardous to Health Regulations 2002 and Amendment 2003 and 2004 (COSHH) and management responsibilities – The Management of Health and Safety at Work Regulations 1999 (MHSWR).
People who get sick after being exposed to Legionella can develop two different illnesses, collectively known as legionellosis: Legionnaires’ disease and Pontiac fever.
Legionnaires’ disease can also be associated with other symptoms such as diarrhea, nausea, and confusion. Symptoms usually begin 2 to 14 days after being exposed to the bacteria, but it can take longer.
If you develop pneumonia symptoms, see a doctor right away.