Legionnaires’ disease – potential hazard

Legionnaires’ disease – potential hazard

Is COVID-19 helping spread this potentially fatal form of pneumonia? While COVID-19 is at the forefront of people’s minds, Legionella is one hazard that may be overlooked as people return to holiday parks.

The bacteria thrives in water that is left stagnant between temperatures of 20–45°C and with parks currently closed and many premises left empty for some time, it could increase the risk of an outbreak if water systems have not been used regularly or been properly maintained.

Legionnaires’ disease is a potentially fatal form of pneumonia, and those most at risk include the elderly, the very young, people with immunosuppressed systems and those with underlying respiratory conditions. So, any heightened risk of exposure needs to be taken seriously.

Areas most at risk of Legionella proliferation are hot and cold water systems, heating and air conditioning systems, spa pools, humidifiers and fire suppression systems. Control of Legionella within a water system is primarily tackled by temperature control together with a flushing regime.

Parks that are reopening should have a Legionella control plan which should firstly identify areas of risk and nominate specific employees to carry out the plan.  The plan itself should include:

  • Flushing of outlets – with extended weekly flushing for premises with simple water systems (such as small shops, toilet blocks and hair salons)
  • Continued chemical dosing of evaporative cooling systems
  • Safely shutting down any water systems that cannot feasibly be controlled (in general, buildings with water systems should be left filled with water and not drained down)
  • Where wet cooling systems are being shut down, competent advice should be obtained prior to shut down.

Whilst parks are readying to re-open after the current restrictions they should consider other items to check for example: –

  • Turning water on gradually and checking for leaks and escapes of water
  • Checking shop/café/restaurant stock for dates of food and drinks, including any vending machines
  • Ensuring that annual gas/electrical checks have been completed/are up to date.

The NCC Training Academy offers courses on Legionella awareness.