Publisher's Synopsis
The water industry has been actively seeking methods to control cyanobacteria. However, controlling them to a level that ensures no taste-and-odor problems is difficult. Even low numbers of cyanobacteria can produce concentrations of compounds that cause tastes and odors that attract customer complaints. The most sustainable long-term solution for reducing toxins, tastes, and odors is to control cyanobacterial growth through mixing and a reduction in nutrient levels.