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Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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Microorganisms display remarkable adaptations, enabling them to thrive in diverse ecological niches across a wide range of temperatures. Temperature profoundly influences microbial growth by affecting enzymatic activity, membrane fluidity, and other cellular processes.Each microorganism operates within a specific temperature range defined by three cardinal points: minimum, optimum, and maximum. Below the minimum temperature, membranes lose fluidity, halting transport processes. Above the...
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Temperature-dependent microbial dynamics in touchless sensor faucets during short-term stagnation.

Anran Ren1,2,3, Zihan Dai4, Xiaoming Li2,3

  • 1Jiangsu Key Laboratory of Industrial Pollution Control and Resource Reuse, School of Environmental Engineering, Xuzhou University of Technology, Xuzhou, 221018, China.

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Summary

Short-term stagnation in touchless faucets can increase harmful bacteria like Legionella pneumophila. Flushing faucets within 2-4 hours is crucial for safe drinking water, especially at higher temperatures.

Keywords:
L. pneumophilaMicrobial water qualityShort stagnationTemperatureTouchless sensor faucet

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Area of Science:

  • Environmental microbiology
  • Public health
  • Building water systems

Background:

  • Microbial contamination in plumbing poses health risks.
  • Short-term stagnation in touchless faucets is poorly understood.
  • Faucet design impacts microbial regrowth.

Purpose of the Study:

  • Investigate microbial water quality changes in touchless faucets during short-term stagnation.
  • Determine the effect of temperature on microbial regrowth and specific pathogens.
  • Establish safe stagnation periods for touchless faucets.

Main Methods:

  • Simulated short-term stagnation (0.25-10 hours) at different temperatures (10, 30, 40 °C).
  • Monitored microbial diversity, Legionella pneumophila concentrations, and adenosine triphosphate (ATP) as a biomass indicator.
  • Analyzed chlorine decay and biofilm contributions.

Main Results:

  • Microbial diversity decreased and L. pneumophila increased significantly between 2-4 hours of stagnation.
  • 30 °C maximized microbial biomass but minimized L. pneumophila, while 40 °C reduced biomass but promoted L. pneumophila growth.
  • Accelerated chlorine decay and biofilm influenced microbial changes.

Conclusions:

  • A temperature-dependent safe stagnation period of 2-4 hours was identified for touchless faucets.
  • Flushing is necessary after 2-4 hours to mitigate health risks.
  • Optimizing faucet temperatures (30-40 °C) can balance safety, comfort, and energy efficiency.