In my January column, I began a series focused on chemical and non-chemical additives or technologies that I treat as “must consider” for plumbing engineers in their design practices to reduce the risk of legionella bacteria developing in the domestic water system.

Many of the topics I have discussed in my column to this point have been about temperature considerations within the supply and return system based on recommendations in the community and right-sizing domestic water piping to reduce the overall volume of water in the building’s piping system.

There is a battle going on in the industry when it comes to domestic water distribution systems, and it lies in how plumbing engineers size domestic water piping. System longevity, pressure drop, water age, noise and building codes will influence the approach taken in sizing a domestic water system.

There has been a lot of discussion and new guidance documentation about Legionella in building water systems and the implementation of water management programs (WMP) for ongoing operations. This has led to discussions about plumbing engineering best practices to allow the building water distribution system (BWDS) to operate efficiently and safely when the building is occupied.

Here are four facts about Legionella and why we as plumbing engineers should care.

In my January 2022 column, I made a broad call for improved water intelligence to offer improved building occupant health. This is nothing new to the HVAC industry, with system monitoring and control extending far beyond the mechanical room and into the most remote areas of the building

Fresh water is an undeniably valuable and essential natural resource. But are plumbing engineers unintentionally putting building occupants are risk by implementing water conservation guidelines and equipment? What are the unseen consequences of water conservation?

The commercial building community is giving its full attention to improving indoor air quality as we attempt to make our way out of the COVID-19 pandemic. While it’s true that germs and pathogens can be carried through the air, we’re forgetting how easy it is to pick them up through the water we drink, wash our hands with and cook our food in.