Some residents may occasionally notice an earthy or musty taste or odour in their drinking water. This can be caused by geosmin, a naturally occurring compound produced by certain algae and soil bacteria, which is found in surface water.
Geosmin can affect the taste and smell of water, but it is not harmful and does not affect the safety of drinking water. Ongoing testing confirms that there are no harmful bacteria or other pathogens in the water.
Geosmin is a naturally occurring compound that communities across Canada and around the world may experience, particularly during warm weather in late summer and early fall.
Quick Answers
Is my water safe to drink?
Yes. Geosmin affects the taste and smell of water, not its safety. Routine testing confirms the water remains safe to drink.
What causes the earthy or musty taste and odour?
Naturally occurring geosmin can be produced by algae and bacteria in surface water such as rivers, lakes and streams. It is not an indication of pollution or a failure of the water treatment process.
When does it occur?
Geosmin events are infrequent and are most common in late summer and early fall, when warmer water can promote algal growth.
Why can I smell it so easily?
The human nose is very sensitive to geosmin, and even very small amounts can be detected. Heating water can make the odour more noticeable, which is why it may be more apparent during showers or when making hot drinks.
How can I reduce the taste or odour at home?
You can try:
- Chilling the water or adding ice
- Adding a slice of lemon or a few drops of lemon juice
- Using a carbon filter designed for drinking water
- Checking the sink drain, as odours can sometimes come from the drain rather than the water
Why Does Geosmin Occur?
Geosmin events are influenced by natural changes in source-water conditions, including temperature, pH and organic matter. Warm temperatures can promote the growth of algae and other microorganisms that produce geosmin.
The timing of geosmin events cannot be predicted precisely. Typically, the taste and odour subside as source-water conditions change and temperatures cool.