Microbial Contamination and Ventilation Strategies in HVAC Systems: A Case-Study Assessment of Infection Risk, Energy Consumption, and Thermal Comfort

Heating, ventilation, and air conditioning (HVAC) systems are essential for indoor air quality and thermal comfort but can simultaneously act as vectors for microbial contamination, particularly bacteria and fungi. While the COVID-19 pandemic intensified focus on airborne viral transmission, bacterial and fungal contamination in indoor environments remains a persistent and significant health risk. This study presents a detailed case study of a restaurant HVAC system, analysing the impact of different ventilation strategies on bacterial contamination, infection transmission risk, energy consumption, and thermal comfort. By focusing on a real-world application, the research evaluates practical challenges and trade-offs associated with HVAC operation modifications aimed at mitigating microbial risks while maintaining acceptable energy and comfort levels. The research compares three operational scenarios: normal operation with air recirculation, 24 h operation with 100% outdoor air, and extended operation periods. Results demonstrate that while strategies emphasizing outdoor air intake and extended operation reduce infection probability by up to 60–65%, they simultaneously increase energy consumption by over 1700% and compromise thermal comfort parameters. In the h24 case, the pre-heat coil rises from 2421.7 to 43,923.7 kWh and the post-heat coil from 24,812.8 to 152,970.4 kWh, while the Plus 2 h strategy reduces the energy penalty by roughly 42–51% with respect to the h24 case. The findings are contextualized within current research on bacterial and fungal risks in HVAC systems, highlighting the critical need for balanced ventilation strategies that integrate health protection, energy efficiency, and comfort considerations.